This delightful recipe for this classic Scottish sweet treat has been provided by the head chef of Scotland's Restaurant of the Year, The Sugar Boat.

  • 45 (plus leave overnight)
  • 8
  • Medium
Named after a village in Dumfries and Galloway, this tart is particularly popular in the Borders.

Ingredients

  • Sweet Pastry:
  • 250g Plain Flour, plus extra for dusting
  • 50g Icing Sugar
  • 15g Cornflour
  • 125g Unsalted Butter, Cold
  • 1 Whole Egg
  • Ecclefechan Filling:
  • 200g Dried Currents
  • 100g Raisins
  • 100g Golden Raisins
  • 50g Mixed Peel
  • 100g Chopped Walnuts
  • 15g Mixed Spice
  • 35g Breadcumbs
  • 200g Butter
  • 200g Dark Brown Sugar
  • 60g Golden Syrup
  • 50g Whisky
  • 4 whole Eggs

Method

Ecclefechan Tart

For the sweet pastry:

Mix all dry ingredients together till a breadcrumb consistency.

Add the egg and work to a pastry, once formed, stop working so the pastry will stay short.

Wrap and chill in the Fridge for a few hours.

Once the pastry has rested bring out the fridge and roll on a lightly floured surface.

Place in a tart case (28cm) and push down into the corners making sure there is no cracks or holes. Chill again in the fridge.

Pierce the pastry case with a fork and blind bake for 25 minutes at 170 degrees.

Remove the baking beans and bake for another 7-10 minutes till golden brown. Once ready egg wash with a beaten egg yolk while warm to seal any small cracks.

For the Ecclefechan Filling:

While the tart case is baking get the filling ready.

Add the Currents, Raisins, Golden Raisins, Mixed Peel, Mixed Spice, Walnuts and Breadcrumbs in a large bowl.

Add the Butter, Sugar and Syrup and a pan.

Warm to dissolve the sugar. Whisk to ensure the sugar is dissolved and the butter is emulsified. Add the whisky to the caramel and whisk.

Add the caramel mix to the dry mix and stir well. Add the eggs one at a time and stir well. Once all the eggs are mixed in add the Filling to the case and bake at 170 degrees for 25 minutes.

Once cooked the tart should have a very very slight wobble. Allow to cool fully before trimming and portioning the tart.

Ideally overnight.

• For this recipe and more visit the Sugar Boat

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.