Named after the small Scottish village of Ecclefechan, this special style tart is spiced with cinnamon, lemon peel and dried fruits, and served with whipped cream and toasted walnuts. It's a versatile tart, ideal to accompany afternoon tea or as a pudding on special holiday occasions. This indulgent buttery sweet treat can be compared to the American pecan pie.
- Skill level:
Things you need
- Pastry Dough
- 125g/1 cup all purpose flour
- 85g/3/4 stick unsalted butter, cut into pieces
- 3 tbsp water
- 1 tbsp sugar
- 1/8 tsp salt
- 1 tbsp Canola or Vegetable oil
- 1 stick melted butter
- 2 large farm fresh eggs
- ½ cup dark brown sugar
- 1.5 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp fresh cinnamon
- 1 cup seedless raisins, chopped (other dried fruit optional)
- ½ cup walnuts, chopped
- Optional garnish: whipping cream and toasted walnuts
Combine butter, oil, water, sugar and salt in an ovenproof mixing bowl. Place in a preheated oven for 10 minutes, or until the butter starts to brown at the edges.
Remove the bowl from the oven and add flour. Mix around so that the mixture forms a solid doughy ball.
Transfer the dough to a tart or pie mould and spread with a spatula, moulding it to make the tart. Bake the tart dough in the oven at 190°C (375°F) until golden brown, for about 13 minutes. Let the crust cool in the refrigerator before adding the filling.
Add together melted butter, eggs and brown sugar into a mixing bowl and combine well. Stir for a few minutes to make sure all the ingredients are equally combined.
Add lemon juice, lemon zest and fresh cinnamon and mix for another few minutes. Stir in walnuts, raisins and dried fruit before pouring the mixture into the cooled pastry shell.
Bake the tart for 30 minutes in the oven, or until golden brown. Let the tart cool before eating. Right before serving the tart, top with fresh whipping cream and toasted walnuts.
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