An excellent Ecclefechan butter tart recipe

Ecclefechan butter tart

Ecclefechan butter tart

Ingredients Instructions
  • For the pastry: 150g flour
  • 80g butter (soft and unsalted)
  • 30g icing sugar
  • 1 egg yolk
  • For the filling: 80g soft brown sugar
  • 60g soft butter
  • 1 egg
  • 60g golden raisins
  • 60g dark raisins
  • 20g chopped walnuts
  • 20g pine kernels
  • Zest of 1 lemon (fine) and juice
  • To make the pastry, start by preheating the oven to 190°C/375°F/gas mark 6. Mix the flour, butter and icing sugar to a fine crumble and then add the egg. Knead with both hands to make a smooth, pliable dough and then allow it to rest for 30 minutes in the fridge.
  • Roll out and line an 8in/20cm fluted flan ring. Mark the bottom of the pastry with a fork then blind bake for 10 minutes with baking beans and parchment paper. Remove the beans and bake for a further 5 minutes.
  • To make the filling, mix the brown sugar and soft butter, then add the egg, raisins, nuts, lemon zest and juice. Pour into the pastry case and bake until the center is firm. Serve hot or cold with whipped cream or ice-cream.