Ecclefechan Tarts

    1 hour

    A delicious alternative to mince pies at Christmas. They have a chewy texture due to lots of walnuts and raisins. Make a whole batch in advance and simply warm them up before serving. Lovely with a spoonful of whipped cream. This Scottish dessert can also be made as a larger tart.

    Be the first to make this!

    Makes: 24 tarts

    • Pastry
    • 120g chilled salted butter, diced
    • 175g plain flour
    • 60g caster sugar
    • 1 egg yolk
    • 1 or 2 tablespoons cold water
    • Filling
    • 110g butter, softened
    • 110g soft light brown sugar
    • 2 eggs, beaten
    • 300g raisins
    • 100g walnuts, chopped
    • 1 lemon, zested
    • 1 tablespoon lemon juice
    • 1/2 teaspoon ground cinnamon
    • To Serve
    • icing sugar
    • whipped cream

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hour 

    1. Pastry: Place the butter, flour, sugar and egg yolk in the bowl of a food processor then blend until it looks like breadcrumbs. Add one or two tablespoons of cold water and blend again until the dough comes together in a ball. Remove, wrap in plastic wrap and refrigerate for an hour.
    2. Preheat the oven to 190 degrees C. Lightly grease and dust two 12-hole bun tins with plain flour.
    3. Filling: Beat butter and sugar together until lighter in colour. Add beaten eggs and mix again. Stir in raisins, walnuts, lemon zest, lemon juice and cinnamon.
    4. To Assemble: Roll out the pastry on a lightly floured surface until it is about 2mm thick. Use an 8cm cutter or the rim of a glass to stamp out pastry circles to line the bun tins. You will need to re-roll the pastry trimmings a few times before you have enough.
    5. Spoon the filling into each tart shell until about 3/4 full.
    6. Bake for 12 to 15 minutes, or until pastry is lightly golden in colour. Leave to cool for a few minutes, then transfer to a wire rack to cool down completely.
    7. To Serve: Dust with icing sugar just before serving or heat them up and serve with whipped cream.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    Nice enough recipe but please be careful about how much butter you use. Even a slight amount extra makes it too greasy.  -  31 Dec 2015  (Review from Allrecipes UK & Ireland)