Walkers Shortbread Ecclefechan Tarts, Traditional Cake By Scottish Recipe, 180g

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Sounds delicious? They really are! Mince pies are the more popular mini tarts throughout the festive season, and while they look and are made in a similar way, the Ecclefechan tarts aren't as overly sweet and have no brandy in their filling. Our Eccelfechan Tart recipe recreates these small-portioned tarts, but we’ve also included what you need to do if you’d prefer to make one large tart instead. The choice is yours! Is an Ecclefechan Tart Scottish? Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge. Leave the tart case to cool whilst you prep the filling. Carefully line the muffin tin holes with the pastry circles and refrigerate until the filling is ready

Usually, there was some sort of acidity added to the fruit mixture, like vinegar or lemon juice, and spices are now often added too, although Eccelfechan Tarts are just as delicious without all the extras! Stephen, Leslie (1887). "Carlyle, Thomas (1795-1881)". Dictionary of National Biography. Vol.09. pp.111–127.

Butter tarts (pronounced “Ekel-fek-an” or simply “Ecclefechan”) are Scottish pastries made with melted butter, brown sugar, egg, walnuts, currants, and white vinegar, as well as apple cider vinegar. Ecclefechan Tart Bbc The Ecclefechan Tart is best served with cream or custard or they’re perfectly fine just on their own. You can serve them warm or cold. Try a little brandy butter if you have them over the festive period. How do you store Ecclefechan Tarts? Store your Ecclefechan Tarts in a cake tin or similar container, with a sheet of kitchen roll to help keep the pastry dry. They will last well for at least 3-4 days. Can you Freeze Ecclefechan Tarts?

The name Ecclefechan was recorded as Egilfeichane in 1507, [2] and is of Brittonic origin. The first element is eglẹ:s, meaning "a church" (c.f. Welsh eglwys). [2] The second element is the equivalent of Welsh fe chan, meaning "little". [2] Comparable Welsh toponyms include Eglwysfach and Llanfechan. [2] Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.Ecclefechan is in the parliamentary constituency of Dumfriesshire, Clydesdale and Tweeddale, David Mundell is the current Conservative Party Member of Parliament (MP). The recipe is simple to make though it takes a while. The effort, though, is well worth the time taken as the tarts really taste so good.

Bake the tarts in the oven for 25 minutes, until the pastry has cooked through the has coloured well. The filling should have browned too and risen somewhat. I have wanted to try Ecclefechan Tarts for so long. These delighful tarts, which can be individual or just one large tart, originate in the village of Ecclefechan which in is Dumfries and Galloway in southwest Scotland. The High Street of the village has a burn which runs through a culvert below it. This culvert was constructed in 1875 by Dr George Arnott at his own expense. To make the pastry, use the flour to make a mound on the work surface, then make a well in the centre. Place all the other ingredients except for the milk in the middle.

Ecclefechan Tart Vs Mince Pie

They can be made in a bun tin, muffin tin - like mine, or even as a large tart in a quiche/tart tin - it's entirely up to you. I prefer the individual tarts, as they are easier to serve to your guests. If you want to make one large tart instead of small individual tarts, then you’ll want a Fluted Tart Tin instead of the muffin/cupcake tin. Ingredients for Eccelfechan Tarts pastry Ecclefechan tarts! I'm not swearing, that's how its pronounced. You can tell its Scottish from the name. The last part sounds like a drunk Glaswegian who just discovered Eccles cakes You can also add some spices to the mixture, such as cinnamon, all spice, mixed spice etc. Those spices impart such a great festive flavour.

Finally, fill the pastry case with fruit mixture and bake for 15 minutes at 180C. What do you serve an Ecclefechan Tart with? Lightly flour the work surface and knead the dough 2-3 times. Wrap it in clingfilm and rest in the fridge for around 1 hour – 1 ½ hour. Delicious as a dessert, served warm with cream, Ecclefechan Tarts are an equally good accompaniment to tea or coffee - or perhaps a wee spot of sherry?

Method

You can freeze Ecclefechan Tarts, seal them in an air-tight container, and they will last up to 6 months.Remove from the freezer and allow to warm to room temperature on the kitchen bench. Before Brexit for the European Parliament its residents voted to elect Members of the European Parliament (MEPs) for the Scotland constituency. If the delightful Ecclefechan Tart were in a guidebook, it would be listed as a must-visit Scottish hidden gem. There is a big debate over which is better, ecclefechan tart or mince pie. Some people say that ecclefechan tart is the better of the two because it is more moist and has a better flavor. Others say that mince pie is better because it is more traditional and has a more complex flavor. Ultimately, it is up to the individual to decide which they prefer. These are all useful for making the pastry yourself as our recipe details but are not strictly necessary. You can use rice instead of baking beans, and your hands plus a fork, to bring everything together rather than a mixer. A wooden spoon also works fine instead of an electric hand whisk to mix the butter and sugar.