Named after a village in Dumfries and Galloway, this wonderful recipe for Ecclefechan Tart comes from top Scottish chef Neil Forbes.

  • 4
  • Medium
This is a wonderful recipe which I adapted from one given to me by a dear friend of mine, John Webber, who is now teaching at Nick Nairn’s Cook School, but was once the head chef at Kinnaird House in Perthshire.

Ingredients

  • 240g soft (almost-melted) butter
  • 240g soft dark brown sugar
  • 4 eggs beaten
  • 1 tsp cinnamon zest and juice of 1 lemon
  • 960g California raisins
  • 240g walnuts, roughly chopped

Method

Ecclefechan tart

1 Prepare a blind-baked sweet pastry 10in tart shell and leave it in the mould. I use bottomless tins.

2 Beat the soft butter and brown sugar together until well combined and creamed. Then trickle the eggs in slowly, a little at a time.

3 Add the cinnamon, lemon juice and zest and mix well. Fold in the raisins and walnuts and give it a good mix.

4 Scoop the mix into the prepared pastry case and smooth out with a wet palette knife.

5 Bake at 160C/Gas Mark 4 for roughly 45 minutes, checking and spreading the mix flat as you go.

6 Allow to cool slightly before cutting into slices and serving with lots of crème fraîche.

Ecclefechan Tart

Neil with his creation. Picture: Neil Forbes

• Neil Forbes is the chef director at Cafe St Honore

About The Author

Sean Murphy

Driven by a passion for all things whisky-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 six years advising customers from all over the world on the wonders of our national drink.

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About The Author

Sean Murphy

Driven by a passion for all things whisky-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 six years advising customers from all over the world on the wonders of our national drink.