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

Product Information

If necessary add a little of the milk to get the mixture to clump. Then squeeze the dough into a ball. Using your fingertips, mix all the ingredients together. When the dough has almost amalgamated incorporate the milk. 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 We accidentally discovered the Ecclefechan Tart during a Hogmanay party, and what a discovery! They were served as delicious individual mini tarts, which we had more than our fair share of. 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.

Butter tarts can be stored in an airtight container for up to two days at room temperature or five days in the refrigerator. It is acceptable to eat the vegetables cold or serve them at room temperature if they are kept in the refrigerator. How To Fix A Runny Butter Tart Filling 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. Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough. 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? Before Brexit for the European Parliament its residents voted to elect Members of the European Parliament (MEPs) for the Scotland constituency.The High Street of the village has a burn which runs through a culvert below it. This culvert was constructed in 1875 by Dr George Arnott at his own expense. Please note – Deliveries cannot be made on Saturdays, Sundays or public holidays in the country or region of destination. You can sprinkle some icing sugar over the tarts once the cool down for a more festive look, but that's entirely optional. You can freeze Ecclefechan Tarts, seal them in an air-tight container, and they will last up to 6 months.Remove from the freezer and allow to warm to room temperature on the kitchen bench.

If the delightful Ecclefechan Tart were in a guidebook, it would be listed as a must-visit Scottish hidden gem. Mixed dried fruit, sultanas, raisins, currants and mixed dried peel, is the main ingredient in the filling. The flavour combination works so well. Walnuts are added into the mix too and I also added some chopped glace cherries. That combination works so well for Christmas, which means that these little tarts would be a good alternative to mince pies. Chilling the dough is a crucial step, as the pastry does tend to shrink quite a bit in the oven - that's the case with all butter pastry though, and unless you bake it blind beforehand, you will end up will too little pastry. They had sold 50,000 items as of November 2007. Butter pastry, demerara sugar, butter, eggs, sultanas, currants, almonds, diced cherries, vinegar, and diced almonds were all used in the recipe. Sainsbury’s still sold them as of 2019. Ecclefechan Tart Pronounce These all butter pastry tarts are named after Ecclefechan, a town in Dumfries and Galloway, and are filled with the finest ingredients – sultanas, cherries, and almonds. Traditional Scottish baking is used to make this dish.

The recipe is simple to make though it takes a while. The effort, though, is well worth the time taken as the tarts really taste so good. An important step is rolling the dough thin, as otherwise you end up with tarts that have more pastry than filling. Line a 12 inch flan ring or 8cm tartlet moulds with the sweet pastry and pour the mix into the lined moulds. To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold). 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.