Wednesday, 25 November 2009

Traditional Scottish Recipes
Ecclefechan Butter Tart

When travel writer Bruce Stannard from Heritage magazine was staying at Coul House Hotel in Strathpeffer, he was so impressed by the Ecclefechan Butter Tart that he asked for the recipe. Here it is. The result is a beautiful crisp shortcrust pastry filled with succulent fruit and nuts. As for Ecclefechan, that's a small town in Dunfries and Galloway.

2 Beaten eggs
200 g soft brown sugar
1 tbsp vinegar
250 g mixed dried fruit
50 g chopped walnuts
125 g melted butter
For the pastry
75g unsalted butter
75g white cooking fat
300g plain flour
25g icing sugar
3tbsp cold water
Cut the fats into small pieces and place in a bowl with the flour and a pinch of salt.
Rub the fat into the flour until it resembles breadcrumbs.
Stir in the icing sugar.
Add the water and bring together first with a fork and then using your hands.
Wrap the dough in cling film and rest it in the fridge for 30 minutes.
Roll out to the thickness of a £1 coin, cut out rounds to fit a bun tin.


Mix the sugar, butter and beaten eggs together.

Stir in the vinegar, then add mixed fruit and nuts.

Line patty tins with pastry and put a spoonful of the mixture into each.

Bake in a fairly hot oven (190C/375F/Gas Mark 5) for 20-25 minutes.

Serve with chilled double cream.

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