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.

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

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

Read More at: Traditional Scottish recipe: Ecclefechan tart – Scotsman Food and Drink

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