Scottish Ecclefechan Tart Recipe

Ingredients

• 275 g plain flour (2 cups)
• 125 g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)
• 3 tbsp sugar
• 1 large egg
• 1-2 tbsp cold water
• 90 g unsalted butter (1/3 cup + 1 tbsp)
• 100 g dark muscovado sugar (1/2 cup)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 large egg (beaten)
• 1/4 tsp mixed spice
• 80 g raisins (1/2 cup)
• 80 g sultanas (1/2 cup)
• 50 g glace cherries (chopped) (1/3 cup)

Instructions

1. 1

   To make the pastry, first add the flour...: 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).

2. 2

   Transfer the mixture to the bowl of an...: Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.

3. 3

   Make a well in the centre of the...: Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.

4. 4

   Use your hands to shape the dough into...: 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.

5. 5

   Wrap the dough ball in cling film and...: Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.

6. 6

   Whilst the dough chills, prep the tart filling....: 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.

7. 7

   Add all remaining filling ingredients to the pan...: Add all remaining filling ingredients to the pan and stir well to combine.

8. 8

   Preheat the oven to 180C. On a lightly...: Preheat the oven to 180C. On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Use a 7.5-8cm cookie cutter to cut circles from the dough and push them carefully into the holes of a cupcake tin.

9. 9

   Once you have lined all of the cupcake...: Once you have lined all of the cupcake holes with pastry, prick the bases with a fork a couple of times, then spoon the filling mixture into each pastry case.

10. 10

    Bake for 20 minutes until the filling is...: Bake for 20 minutes until the filling is set and the pastry is turning golden around the edges.

11. 11

    Leave in the cupcake tin for about 10...: Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely.