Ecclefechan tarts

Name: Ecclefechan tarts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 6
Cuisine: British recipes
Ingredients: For the filling; 60g unsalted butter, melted, plus extra to grease; 100g soft dark brown sugar; 1 medium free-range egg, beaten; Finely grated zest 1 orange, plus 1 tbsp juice; 3 tbsp scotch whisky; 150g mixed dried fruit; 50g walnuts, roughly chopped; For the pastry; 200g plain flour, plus extra to dust; 65g unsalted butter, cubed; 75g caster sugar; Finely grated zest 1 orange; 1 large free-range egg yolk; 2½ tbsp ice-cold water (and a little more if needed); You’ll also need; 6-hole tart tray; Fluted cookie cutter (3cm larger than the tart holes)

Portion size: Makes 6
Hands-on time 30 min, plus cooling and 1 hour chilling. Oven time 15 min
Difficulty: easy

Freezable

Vegetarian

Recipe by: Coinneach MacLeod

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The Hebridean Baker (aka Coinneach MacLeod), shares his recipe for ecclefechan tarts, a delightful Scottish alternative to mince pies. Enjoy these at Christmas time with your favourite hot drink.

Recipe taken from Taken from The Hebridean Baker At Home (Black and White Publishing £26)

While you’re in the festive baking mood, how about this mince pie treacle tart, too?

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Ingredients

For the filling

60g unsalted butter, melted, plus extra to grease
100g soft dark brown sugar
1 medium free-range egg, beaten
Finely grated zest 1 orange, plus 1 tbsp juice
3 tbsp scotch whisky
150g mixed dried fruit
50g walnuts, roughly chopped

For the pastry

200g plain flour, plus extra to dust
65g unsalted butter, cubed
75g caster sugar
Finely grated zest 1 orange
1 large free-range egg yolk
2½ tbsp ice-cold water (and a little more if needed)

You’ll also need

6-hole tart tray
Fluted cookie cutter (3cm larger than the tart holes)

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Method

To make the filling, put all the ingredients in a bowl, mix and set aside for 1 hour.
To make the pastry, rub the flour and butter together in a bowl with your fingers until it resembles fine breadcrumbs. Mix in the sugar and orange zest, then add the egg yolk and ice-cold water. Bring together with your hands to form a dough, adding a little more cold water if needed. Roll into a ball, wrap and chill in the fridge for 30 minutes.
Lightly grease the tart tray holes with butter. Roll out the pastry on a lightly floured surface to 3mm thick, then use the cookie cutter to stamp out 6 circles of pastry. Press the pastry circles into the holes and prick the bases with a fork. Put the tray in the fridge for 30 minutes. Meanwhile heat the oven to 160°C fan/gas 4. 4 Spoon the filling into the chilled pastry cases and bake in the oven for 15 minutes until golden. Leave the tarts to cool in the tray for 5 minutes, then transfer to a wire rack to cool further. Enjoy them warm or at room temperature.
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Nutrition

565kcals Calories
25g (12g saturated) Fat
7.2g Protein
72g (46g sugars) Carbs
3g Fibre
0.1g Salt

Quick wins & tips

If you don’t have a 6-hole tart tray you can use a yorkshire pudding tin, muffin tin or similar. You can also use a cup or bowl as a guide to cut out pastry discs if you don’t have a suitable cutter.

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“The Gaelic name for the village of Ecclefechan in Dumfries and Galloway is
Eaglais Fhèichin, with eaglais Gaelic for church. Named after the village, the tarts create a heavenly, house-filling aroma – perfect for after church.” Coinneach MacLeod