Scottish Ecclefechan Tart Recipe - Scottish Scran (2024)

A traditional Eccelefechan Tart is a delightful mixture of sugar, dried fruit, and butter inside of a sweet shortcrust pastry tart. It can be made as one large tart or as individual tarts, similar to Christmas mince pies.

Scottish Ecclefechan Tart Recipe - Scottish Scran (1)

If the delightful Ecclefechan Tart were in a guidebook, it would be listed as a must-visit Scottish hidden gem.

But, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland. We think they deserve as much fame as the country’s other more well-known desserts like Cranachan and Tipsy Laird.

Why Make Ecclefechan Tarts?

We accidentally discovered the Ecclefechan Tart during a Hogmanay party, and what a discovery! They were served as delicious individual mini tarts, which we had more than our fair share of.

They’re a great option if you want to try something different from a Christmas mince pie, just like our Congress Tarts are. But let’s be honest, these are great all year round!

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!

Scottish Ecclefechan Tart Recipe - Scottish Scran (2)
Scottish Ecclefechan Tart Recipe - Scottish Scran (3)

Is an Ecclefechan Tart Scottish?

Ecclefechan Tarts are very Scottish. The tart itself is named after and, we assume, began life in the small town of Ecclefechan, found in Dumfries and Galloway in the southwest of Scotland.

The town is close to the Border with England, where the so-called Border Tart is also from, so this is sometimes said to be a variation of that recipe.

We say so-called because it has been said that the Border Tart is a mispronunciation of butter tarts rather than a reference to the Scotland/England border itself.

However, the Border Tart is often iced with white icing and sometimes includes ground almonds, which greatly changes the filling.

Basically, no one can agree on that recipe, so we’re sticking to Ecclefechan Tarts for now and claiming it as it’s own thing!

How do you say Ecclefechan?

You pronounce Ecclefechan – eh·kuhl·feh·kn.

Getting this right took us a wee while as it doesn’t roll off the tongue for non-Scots, and it certainly isn’t a word you can sound out as you were taught at school.

The ‘ch’ throws many people, as they tend to pronounce the h when it’s actually silent. When we first tried saying it, we sounded like we were describing a very rude Eccles cake!

Scottish Ecclefechan Tart Recipe - Scottish Scran (4)

What is an Ecclefechan Tart?

An Ecclefechan tart is a simple mixture of sugar, currants and butter. Some people, like us, now use dried fruits rather than currants. The latter is more traditional, so it depends on your own tastes.

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!

This tasty filling is surrounded by a sweet, short-crust pastry casing. The filling can be almost runny when served warm, but this stiffens slightly as the tart cools.

The flavour is sweet and striking, with subtle hints of caramel thanks to the sugar and butter. Some versions of the tart use more butter and sugar and less fruit, so they are lighter in colour. We prefer to load them up with fruit, but you can play with the ratio if you like.

For us, the Ecclefechan Tart is the perfect Christmas sweet treat but is probably more popular over Hogmanay (New Year celebrations) here in Scotland.

Why have I heard of Ecclefechan Tarts?

If you’re wondering why the name rings a bell, it may be thanks to the flap in 2007 when supermarket chain Sainsbury’s marketed the Ecclefechan Tart as an alternative to the mince pie.

We can see why they might say this, as we’ve even suggested it ourselves, but we’re not sure why they were so surprised by the backlash! Mince pie fans across the land were horrified they might be suggesting it as a replacement for their beloved Christmas treat… so let’s just say they make a lovely addition to the table!

Before this “scandal”, the Ecclefechan Tart hadn’t really been heard of outside of Scotland. With the support of VisitScotland, sales soared, despite people’s shock and horror at a challenge to a Christmas classic.

We say eat both and be merry.

Scottish Ecclefechan Tart Recipe - Scottish Scran (5)
Scottish Ecclefechan Tart Recipe - Scottish Scran (6)

Things you’ll need to makeEcclefechan Tarts?

  • 12-hole muffin/cupcake tin –we have this one
  • Large Bowl
  • Wooden Spoon for mixing
  • Food Processor**
  • Stand Mixer**
  • Electric Hand Whisk**
  • Approximately 8cm diameter cookie cutter, glass, etc.
  • 23cm Fluted Tart Tin*** –we use one like this

** 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.

More detail in the recipe below! Making your own pastry takes a little longer but it’s worth it!

As a side note, we add sugar to our shortcrust pastry when making tarts to sweeten them a little, and the bought shortcrust pastry often doesn’t include sugar.

*** 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

  • 275g plain flour (2 cups)
  • 125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)
  • 3 tbsp sugar
  • 1 large egg
  • 1-2 tbsp cold water

filling for Individual Mini Tarts

  • 90g unsalted butter (1/3 cup + 1 tbsp)
  • 100g dark muscovado sugar (1/2 cup)
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 large egg (beaten)
  • ¼ tsp mixed spice
  • 80g raisins (1/2 cup)
  • 80g sultanas (1/2 cup)
  • 50g glace cherries (chopped) (1/3 cup)
Scottish Ecclefechan Tart Recipe - Scottish Scran (7)

OR Filling for one large Ecclefechan Tart

  • 135g unsalted butter (1/2 cup + 2 tbsp)
  • 150g dark muscovado sugar (3/4 cup_
  • 1 ½ tbsp lemon juice
  • 1 ½ tbsp lemon zest
  • 1 large egg (beaten)
  • 1 large egg yolk
  • ½ tsp mixed spice
  • 120g raisins (3/4 cup)
  • 120g sultanas (3/4 cup)
  • 75g glace cherries (chopped) (1/2 cup)

How to make Ecclefechan Tart – Step-by-Step Method

To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).

Scottish Ecclefechan Tart Recipe - Scottish Scran (8)
Scottish Ecclefechan Tart Recipe - Scottish Scran (9)

Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (11)

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.

Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (13)

Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.

For Individual Mini Tarts

Whilst the dough chills, prep the tart filling. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (15)

Add all remaining filling ingredients to the pan and stir well to combine.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (17)

Preheat the oven to 180C. On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Use a 7.5-8cm cookie cutter to cut circles from the dough and push them carefully into the holes of a cupcake tin.

Once you have lined all of the cupcake holes with pastry, prick the bases with a fork a couple of times, then spoon the filling mixture into each pastry case.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (19)

Bake for 20 minutes until the filling is set and the pastry is turning golden around the edges.

Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (21)

For One Ecclefechan Tart

After chilling the dough, follow these steps:

On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Lay it over a 23cm fluted tart tin then push it down into the base and sides with your hands so it closely lines the tin. Cut away any loose edges, but leaving an overhang of about an inch or so.

Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes.

Preheat the oven to 190C. Place a sheet of baking paper over the pastry, then cover with baking beans.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (23)

Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges.

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.

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Scottish Ecclefechan Tart Recipe - Scottish Scran (25)

Use the alternative measurements for filling one large tart. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes.

Add all remaining filling ingredients to the pan and stir well to combine.

Finally, fill the pastry case with fruit mixture and bake for 15 minutes at 180C.

What do you serve an Ecclefechan Tart with?

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.

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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?

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.

Alternatively, you can warm them in the oven at 180 degrees for around 6-7 minutes or a few minutes longer if from frozen.

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Yield: 12-14 tarts

Scottish Ecclefechan Tart Recipe

Scottish Ecclefechan Tart Recipe - Scottish Scran (28)

If the delightful Ecclefechan Tart was in a guidebook, it would be in listed as a must-visit Scottish hidden gem.

But, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland.

An Ecclefechan tart is a simple mixture of sugar, nuts, currants and butter. This tasty filling is surrounded by a sweet, short pastry casing.

The filling can be almost runny when served warm, but this stiffens slightly as they cool. So it should always have a little wobble to it!

Prep Time 35 minutes

Cook Time 20 minutes

Chilling Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Pastry

  • 275g plain flour (2 cups)
  • 125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)
  • 3 tbsp sugar
  • 1 large egg
  • 1-2 tbsp cold water

For the Filling

  • 90g unsalted butter (1/3 cup + 1 tbsp)
  • 100g dark muscovado sugar (1/2 cup)
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 large egg (beaten)
  • ¼ tsp mixed spice
  • 80g raisins (1/2 cup)
  • 80g sultanas (1/2 cup)
  • 50g glace cherries (chopped) (1/3 cup)

Instructions

These instructions are for Mini Ecclefechan Tarts.

You can also make one large Ecclefechan tart. See notes for details.

  1. To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).
  2. Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.
  3. 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.
  4. Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.
  5. Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.
  6. Whilst the dough chills, prep the tart filling. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes.
  7. Add all remaining filling ingredients to the pan and stir well to combine.
  8. Preheat the oven to 180C. On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Use a 7.5-8cm cookie cutter to cut circles from the dough and push them carefully into the holes of a cupcake tin.
  9. Once you have lined all of the cupcake holes with pastry, prick the bases with a fork a couple of times, then spoon the filling mixture into each pastry case.
  10. Bake for 20 minutes until the filling is set and the pastry is turning golden around the edges.
  11. Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely.

Notes

To make one large Ecclefechan Tart rather than 12 mini ones make these few simple tweaks to the recipe.

After chilling the dough, follow these steps:

  • On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Lay it over a 23cm fluted tart tin then push it down into the base and sides with your hands so it closely lines the tin. Cut away any loose edges, but leaving an overhang of about an inch or so.
  • Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes.
  • Preheat the oven to 190C.
  • Place a sheet of baking paper over the pastry, then cover with baking beans.
  • Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges.
  • 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.

Then use the following measurements to make the filling:

  • 135g unsalted butter (1/2 cup + 2 tbsp)
  • 150g dark muscovado sugar (3/4 cup_
  • 1 ½ tbsp lemon juice
  • 1 ½ tbsp lemon zest
  • 1 large egg (beaten)
  • 1 large egg yolk
  • ½ tsp mixed spice
  • 120g raisins (3/4 cup)
  • 120g sultanas (3/4 cup)
  • 75g glace cherries (chopped) (1/2 cup)

Finally, fill the pastry case with fruit mixture and bake for 15 minutes at 180C.

We hope you love this recipe as much as we do!

Looking for more tart recipes? Try these!

  • Congress Tarts aka Mini Bakewell Tarts
  • Classic Butterscotch Tart
  • Scottish Pineapple Tarts
  • Old School Cornflake Tart

Sonja and Phil x

Pin for later!

Scottish Ecclefechan Tart Recipe - Scottish Scran (29)
Scottish Ecclefechan Tart Recipe - Scottish Scran (2024)

FAQs

What is the difference between mince pie and Ecclefechan tart? ›

The mince pie is fruity and spicy, and usually contains suet (grated animal fat which harks back to the times when the pies actually contained meat along with the fruit). The Ecclefechan Tart, on the other hand, contains lots of butter, which gives a more caramel flavour.

What is the history of Ecclefechan tart? ›

Local produce. The Ecclefechan Tart, which gained national prominence in late 2007 when the supermarket Sainsbury's promoted it as an alternative to mince pies at Christmas, and the tarts sold over 50,000 packs in November 2007. The tart is a mixture of butter and dried fruits in a pastry shell.

What are ecclefechan tarts made of? ›

These pastry tarts are named after the village of Ecclefechan in Dumfries and Galloway and have a treacly filling of dark muscovado sugar, dried fruit and cherries.

Who makes ecclefechan tarts? ›

Walker's Ecclefechan Tarts are baked to a traditional Scottish recipe, and are named after the town of Ecclefechan in Dumfries and Galloway.

What are pies called in Scotland? ›

A Scotch pie is a small, double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb.

What is a tart in Scotland? ›

tart noun (WOMAN)

[ C ] mainly UK very informal disapproving. a woman who intentionally wears the type of clothes and makeup that attract sexual attention in a way that is too obvious. [ C ] old-fashioned slang. a female prostitute.

Why is gypsy tart called gypsy tart? ›

A legend says that a woman invented the tart to feed hungry gypsy children.

What does tart mean in old terms? ›

In the 19th century, tart was British slang for "pretty woman." Some believe it is a shortening of "sweetheart." But by the end of that century, tart described a prostitute, something many language scholars trace back to the tart that you get at the bakery. Definitions of tart.

Why are they called Bakewell tarts? ›

It was officially included in Eliza Acton's cookbook “Modern Cookery for Private Families” in 1845 and was formally named the 'Bakewell pudding' after it was discovered in the town of Bakewell, Derbyshire. In 1900 the pudding developed into the tart.

What are the two types of tarts? ›

Today, tarts are enjoyed around the world, and there are many different variations. Common fillings for sweet tarts include fruit, custard, and cream, while savory tarts are typically filled with meats, cheeses, or vegetables.

What is Liverpool tart made of? ›

The recipe for this tart requires you to boil whole lemons for almost two hours until they are very soft. To create the filling, you blend the boiled lemons in a food processor together with butter, sugar and eggs. Liverpool tart is a British treat. According to Google searches, the original recipe dates back to 1897.

Why is Ecclefechan famous? ›

The village is most famous as being the home of the historian and essayist Thomas Carlyle. Carlyle's birthplace in the village is prominently signposted from the motorway. The name of Ecclefechan is from Old Welsh, the name being reconstructed as Eglwys fechan, menaing "small church".

Can you buy Ecclefechan tarts in Ecclefechan? ›

There's no Ecclefechan Tart in Ecclefechan but there definitely is here baked by Russell the owner.

What region is Bakewell tart from? ›

A Bakewell tart is a baked dessert associated with the town Bakewell in Derbyshire, England. It is made with shortcrust pastry and filled with jam and frangipane and topped with flaked almonds (and in the case of a cherry Bakewell, a halved glacé cherry).

What are other names for mince pies? ›

The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg.

What is the difference between a tart tartlet and a pie? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

Why are mincemeat tarts called mincemeat? ›

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

What is the slang term for mince pies? ›

Mince pies = eyes

This is a term used widely in London even to this day, usually to describe a girl's features. Her eyes would be described as Minces, an even more slang term from the original mince pies.

References

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