Ecclefechan tarts
7 Reviews
About the bake
These pastry tarts are named after the village of Ecclefechan in Dumfries and Galloway and have a treacly filling of dark muscovado sugar, dried fruit and cherries.
Method
Step 1
For the pastry, sift the flour, icing sugar and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.
Step 2
Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.
Step 3
Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
Step 4
Meanwhile mix all the filling ingredients together.
Step 5
Preheat the oven to 180C (fan 160C, gas mark 4). Roll out the pastry to about a 3mm thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole deep bun tin. Prick the pastry cases with a fork.
Step 6
Divide the fruit mixture between the cases.
Step 7
Bake in the oven for 15 - 20 minutes until golden, cool in the tin for 5 minutes before removing onto a wire rack. Dust with icing sugar to serve.
Ingredients
For the pastry
- 125gAllinson's Plain White Flour
- 40gSilver Spoon Icing Sugar
- 0pinchSalt
- 60gButter (salted) (at room temperature, cut into cubes)
- 1Egg yolk(s) (free range) (medium)
- 1 tspOrange extract
For the filling
- 60gButter (salted) (melted)
- 100gBillington's Unrefined Dark Muscovado Sugar
- 1Egg(s) (free range) (medium, beaten)
- 1 tbspWhite wine vinegar
- 100gDried mixed fruits
- 60gGlacé cherries (chopped)
- 30gAlmonds (flaked)
- 1 tspOrange extract
- Silver spoon icing sugar (to dust)