Ecclefechan Tart Recipe: A Rich and Flavorful Dessert
The Ecclefechan Tart is a delightful dessert hailing from the Borders region of Scotland, specifically the village of Ecclefechan. With its texture reminiscent of a pecan pie, this tart is uniquely spiced with cinnamon and lemon peel, making it an exquisite addition to any afternoon tea or dessert spread. The tart is studded with dark raisins and walnuts, creating a harmonious blend of flavors that will enchant your taste buds. This recipe will guide you through crafting this luscious treat, perfect for serving at room temperature or slightly warm with a dollop of whipped cream.
Recipe Overview
Detail | Description |
---|---|
Name | Ecclefechan Tart |
Cook Time | 2 hours |
Prep Time | 1 hour |
Total Time | 3 hours |
Description | A rich tart with a texture akin to pecan pie, flavored with cinnamon and lemon peel, filled with raisins and walnuts. Ideal for afternoon tea. |
Category | Tarts |
Servings | 8 |
Calories | 661.5 per serving |
Keywords | Dessert, Oven, < 4 Hours |
Nutritional Information
Nutrient | Amount |
---|---|
Calories | 661.5 |
Total Fat | 45.9 g |
Saturated Fat | 23.2 g |
Cholesterol | 160.7 mg |
Sodium | 64.7 mg |
Total Carbohydrates | 61.2 g |
Dietary Fiber | 2.8 g |
Sugars | 39 g |
Protein | 7.6 g |
Ingredients
Ingredient | Quantity |
---|---|
All-purpose flour | 1 cup |
Powdered sugar | 1/4 cup |
Salt | 1 teaspoon |
Unsalted butter (cold) | 6 tablespoons |
Unsalted butter (melted) | 4 tablespoons |
Dark brown sugar | 1/2 cup |
Eggs | 2 |
Fresh lemon juice | 1/2 cup |
Lemon peel (zest) | 1 lemon |
Ground cinnamon | 1 teaspoon |
Dark raisins | 1/2 cup |
Walnuts (chopped) | 1 cup |
Walnuts (for garnish) | 1/4 cup |
Instructions
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Prepare the Crust:
- In a food processor, blend the all-purpose flour, powdered sugar, and salt together for about five seconds until evenly combined.
- Add the cold unsalted butter to the mixture. Using short bursts (on/off turns), process the mixture until it resembles coarse meal.
- Incorporate the cream into the mixture and continue processing until the dough comes together in moist clumps.
- Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap and chill it in the refrigerator for at least one hour, or up to one day for maximum flavor and ease of handling.
-
Roll Out the Dough:
- Once the dough has chilled, sprinkle a lightly floured surface with flour. Roll out the dough into a circle approximately 12 inches in diameter.
- Carefully transfer the rolled dough to a 9-inch diameter tart pan with a removable bottom. Cut any overhang to about 1/2 inch and fold it in to form double-thick sides, reinforcing the crust.
-
Chill the Crust:
- Refrigerate the prepared crust for 30 minutes. This helps maintain its shape during baking.
-
Preheat the Oven:
- While the crust is chilling, preheat your oven to 375°F (190°C).
-
Blind Bake the Crust:
- Line the chilled crust with aluminum foil and fill it with dried beans or pie weights to prevent it from puffing up.
- Bake the crust in the preheated oven for about 30 minutes or until the edges are set and lightly browned.
- Carefully remove the foil and beans. Continue to bake for an additional 10 minutes or until the crust is pale golden brown. If you notice any bubbles forming, gently press them down with the back of a fork and pierce them to allow steam to escape.
-
Cool the Crust:
- Remove the crust from the oven and let it cool in the pan on a wire rack for about 30 minutes.
-
Prepare the Filling:
- In a medium mixing bowl, blend the melted unsalted butter and dark brown sugar until well combined.
- Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the fresh lemon juice, lemon zest, and ground cinnamon to the mixture, stirring until combined.
- Fold in the dark raisins and 1 cup of chopped walnuts, mixing until evenly distributed.
-
Bake the Tart:
- Pour the filling into the cooled crust, smoothing it out with a spatula for an even layer.
- Bake the tart in the oven for about 30 minutes, or until the filling is deep brown and set in the center. If the edges of the crust brown too quickly, cover them with foil to prevent burning.
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Cool and Serve:
- Allow the tart to cool at room temperature. You can prepare this tart a day in advance; simply cover it and let it sit at room temperature overnight.
- When ready to serve, whip the cream in a medium bowl until soft peaks form.
- Carefully push up the bottom of the tart pan to release the tart. Slice it into wedges and serve with a generous spoonful of whipped cream on the side, garnished with toasted walnuts for added crunch and flavor.
Enjoy Your Ecclefechan Tart
This delightful Ecclefechan Tart, with its rich buttery flavor and delightful spices, makes for an excellent dessert that is sure to impress your guests. Whether served at an afternoon tea or as a comforting dessert, this tart embodies the warmth and tradition of the Borders region. Enjoy every bite and the compliments that follow as you share this special recipe from Love With Recipes!