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

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Ecclefechan ( Scottish Gaelic: Eaglais Fheichein) is a small village located in Dumfries and Galloway in the south of Scotland. I watched a number of videos and read lots of recipes before deciding on mine. I used 140g of butter in the mix, when I intended to use just 115g. But adjusting the time for baking worked so well, making the tarts perfectly baked right through. So my recipe, below, shows that butter and the adjusted baking time.

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.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. Wilson, J. B. (2 August 1975). "Dr. Archibald Arnott: Surgeon to the 20th Foot and Physician to Napoleon". British Medical Journal. 3 (5978): 293–295. doi: 10.1136/bmj.3.5978.293. PMC 1674241. PMID 1097047. 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.

Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge. Leave the tart case to cool whilst you prep the filling. 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. light brown sugar - the dark one makes the filling a lot darker and richer and more similar to the mince pies, I prefer the light brown sugar Archibald Arnott (1772–1855), [6] Napoleon's doctor on St Helena, was born in Ecclefechan on 18 April 1772 at Kirconnel Hall. He returned to Ecclefechan in his retirement and he was also buried in the Ecclefechan churchyard. James Bryson (J.B.) McLachlan (1869-1937), Scottish-Canadian trade unionist and communist politician was born in Ecclefechan in 1869.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. If the delightful Ecclefechan Tart were in a guidebook, it would be listed as a must-visit Scottish hidden gem.

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. Ecclefechan tarts! I'm not swearing, that's how its pronounced. You can tell its Scottish from the name. The last part sounds like a drunk Glaswegian who just discovered Eccles cakes I first saw Ecclefechan Tarts a few years ago. I knew they would be easy to make and they promised to be very tasty. My sister, Margaret, who lives in Canada recently messaged me about them too, so I thought I ought to get around to making some. Ecclefechan Tarts 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. mixed dried fruit - or you can use whatever dried fruit you have around, sultanas, raisins, cherry glace, and so onYou 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. Janet Little (1759-1813), a poet who published The Poetical Works of Janet Little, The Scotch Milkmaid in 1791 was born at Nether Bogside in Ecclefechan parish. She was a contemporary of Robert Burns.

The Ecclefechan Tart is best served with cream or custard or they’re perfectly fine just on their own. You can serve them warm or cold. Try a little brandy butter if you have them over the festive period. How do you store Ecclefechan Tarts? 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. You can make mixed dried fruit by just combining sultanas, raisins, currants and some mixed/candied peel in the ratio that you like. 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.Store your Ecclefechan Tarts in a cake tin or similar container, with a sheet of kitchen roll to help keep the pastry dry. They will last well for at least 3-4 days. Can you Freeze Ecclefechan Tarts? This tasty filling is surrounded by a sweet, short-crust pastry casing. The filling can be almost runny when served warm, but this stiffens slightly as the tart cools.