Walkers Shortbread Ecclefechan Tarts, Traditional Cake By Scottish Recipe, 180g

Product Information

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. To make one large Ecclefechan Tart rather than 12 mini ones make these few simple tweaks to the recipe. The Sunday Post once got a day off school for spelling "Ecclefechan" correctly! But can you pronounce it correctly?

Before Brexit for the European Parliament its residents voted to elect Members of the European Parliament (MEPs) for the Scotland constituency. I have wanted to try Ecclefechan Tarts for so long. These delighful tarts, which can be individual or just one large tart, originate in the village of Ecclefechan which in is Dumfries and Galloway in southwest Scotland. If using a bun tin cut out 9cm(3 1/2 inch) discs with a scalloped cookie cutter, for a muffin tin use a 10cm(4 inch) cookie cutter to do the same. Using your fingertips, mix all the ingredients together. When the dough has almost amalgamated incorporate the milk. Line a 12 inch flan ring or 8cm tartlet moulds with the sweet pastry and pour the mix into the lined moulds.

An Ecclefechan tart is a simple mixture of sugar, currants and butter. Some people, like us, now use dried fruits rather than currants. The latter is more traditional, so it depends on your own tastes. 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. To make the filling, melt the butter, and add it to a bowl together with the light brown sugar, egg beaten lightly, chopped walnuts and dried fruit 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

But, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland. We think they deserve as much fame as the country’s other more well-known desserts like Cranachan and Tipsy Laird. Why Make Ecclefechan Tarts? Ecclefechan is in the parliamentary constituency of Dumfriesshire, Clydesdale and Tweeddale, David Mundell is the current Conservative Party Member of Parliament (MP). 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. For Local Government purposes, it belongs to the "Annandale East + Eskdale Ward" of the Dumfries and Galloway Council Area. The village does not have its own Parish Council. 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.

More to discover

Lightly flour the work surface and knead the dough 2-3 times. Wrap it in clingfilm and rest in the fridge for around 1 hour – 1 ½ hour. Ecclefechan lies at the foot of a large Caledonian hillfort, Burnswark, besieged by the Roman army in 140AD. [3] Its flat top dominates the horizon. Do not overbeat the butter and sugar for the filling, there is no need for a hand mixer, just mix them lightly with a spatula, otherwise the filling becomes marshmallowy.

Please note – Deliveries cannot be made on Saturdays, Sundays or public holidays in the country or region of destination.

What Are The Different Types Of Tart?

Ecclefechan tart is a traditional Scottish dessert that is made with shortcrust pastry, jam, and custard. It is believed to have originated in the town of Ecclefechan in Dumfries and Galloway, and it is still a popular dish in that region today. The tart is usually served with a dollop of whipped cream or ice cream, and it can also be topped with a sprinkle of cinnamon or nutmeg.