Traditional Scottish recipe: Ecclefechan tart

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

Published: December 17, 2018
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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


  • 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
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