A traditional Eccelefechan Tart is a delightful mixture of sugar, dried fruit, and butter inside of a sweet shortcrust pastry tart. It can be made as one large tart or as individual tarts, similar to Christmas 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. If you are thinking of using this recipe during the festive season, garnish it with cinn amon, grated lemon peel and whipped cream. If the delightful Ecclefechan Tart were in a guidebook, it would be listed as a must-visit Scottish hidden gem.

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Ecclefechan ( Scottish Gaelic: Eaglais Fheichein) is a small village located in Dumfries and Galloway in the south of Scotland. To make one large Ecclefechan Tart rather than 12 mini ones make these few simple tweaks to the recipe. 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. Sounds delicious? They really are! Mince pies are the more popular mini tarts throughout the festive season, and while they look and are made in a similar way, the Ecclefechan tarts aren't as overly sweet and have no brandy in their filling. 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

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 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.An important step is rolling the dough thin, as otherwise you end up with tarts that have more pastry than filling. a b c d e Watson, W.J. (1926). The History of the Celtic Place-Names of Scotland (2011ed.). Birlinn. p.168. ISBN 9781841583235.