Line a 12 inch flan ring or 8cm tartlet moulds with the sweet pastry and pour the mix into the lined moulds.

If you’re wondering why the name rings a bell, it may be thanks to the flap in 2007 when supermarket chain Sainsbury’s marketed the Ecclefechan Tart as an alternative to the mince pie. Delicious as a dessert, served warm with cream, Ecclefechan Tarts are an equally good accompaniment to tea or coffee - or perhaps a wee spot of sherry? For us, the Ecclefechan Tart is the perfect Christmas sweet treat but is probably more popular over Hogmanay (New Year celebrations) here in Scotland. Why have I heard of Ecclefechan Tarts? If you want to make one large tart instead of small individual tarts, then you’ll want a Fluted Tart Tin instead of the muffin/cupcake tin. Ingredients for Eccelfechan Tarts pastry Mix the sugar and butter together in bowl, then add beaten eggs and stir in vinegar. Add the mixed fruit and chopped walnuts and gently mix together.

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luxurious Ecclefechan Tarts have even won a Gold Award at the Guild of Fine Food Great Taste Awards in 2008. An important step is rolling the dough thin, as otherwise you end up with tarts that have more pastry than filling. This recipe would make a fruit tart but not an Ecclefechan tart. There is no vinegar in your recipe and you use cinnamon and lemon peel. These are not in a traditional Ecclefechan tart. Also, the comment that you will "love this if you like traditional English deserts", you will not as this is a Scottish recipe. Whatever this recipe is I'm sure it will taste nice, but it ain't an Ecclefechan tart. Start your day with a croissant, and enjoy the flaky, buttery pastry as it falls into your mouth, and down your shirt. Then, in the afternoon, revel in the spongy goodness of a madeira cake, for a day’s worth of sweet enjoyment. The ecclefechan tart is a classic Scottish dessert that has been around for centuries. It is made with a shortcrust pastry and is filled with a sweet filling made from Ecclefechan jam. The tart is then dusted with icing sugar and served with a dollop of cream. Butter Tarts: A Canadian Classic

Use the alternative measurements for filling one large tart. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes. To make the pastry, sift the flour in a large bowl, add the butter cut into cubes, and use your fingers to rub them together until it resembles breadcrumbs Janet Little (1759-1813), a poet who published The Poetical Works of Janet Little, The Scotch Milkmaid in 1791 was born at Nether Bogside in Ecclefechan parish. She was a contemporary of Robert Burns.As a side note, we add sugar to our shortcrust pastry when making tarts to sweeten them a little, and the bought shortcrust pastry often doesn’t include sugar.

If necessary add a little of the milk to get the mixture to clump. Then squeeze the dough into a ball. Spoon the mixture into the prepared pastry cases, they shouldn’t be filled to the top as the mixture will rise during baking. Bake the tarts in the oven for 25 minutes, until the pastry has cooked through the has coloured well. The filling should have browned too and risen somewhat. Usually, there was some sort of acidity added to the fruit mixture, like vinegar or lemon juice, and spices are now often added too, although Eccelfechan Tarts are just as delicious without all the extras! Wilson, J. B. (2 August 1975). "Dr. Archibald Arnott: Surgeon to the 20th Foot and Physician to Napoleon". British Medical Journal. 3 (5978): 293–295. doi: 10.1136/bmj.3.5978.293. PMC 1674241. PMID 1097047.

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Ecclefechan is part of the South Scotland region in the Scottish Parliament, being in the constituency of Dumfriesshire. Oliver Mundell of the Conservatives is the Member of the Scottish Parliament (MSP). Whilst the dough chills, prep the tart filling. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes.

Ecclefechan Tarts are very Scottish. The tart itself is named after and, we assume, began life in the small town of Ecclefechan, found in Dumfries and Galloway in the southwest of Scotland. Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges. You can sprinkle some icing sugar over the tarts once the cool down for a more festive look, but that's entirely optional. The ‘ch’ throws many people, as they tend to pronounce the h when it’s actually silent. When we first tried saying it, we sounded like we were describing a very rude Eccles cake! What is an Ecclefechan Tart? I would say they are also easier for portion control, but I guess at Christmas, portion control isn't really a thing. The tarts have been adapted from Ecclefechan Tarts – Easy Baking. Jump to:

Ecclefechan Tart Origin

Butter tarts (pronounced “Ekel-fek-an” or simply “Ecclefechan”) are Scottish pastries made with melted butter, brown sugar, egg, walnuts, currants, and white vinegar, as well as apple cider vinegar. Ecclefechan Tart Bbc Ecclefechan tarts! I'm not swearing, that's how its pronounced. You can tell its Scottish from the name. The last part sounds like a drunk Glaswegian who just discovered Eccles cakes