Ecclefechan butter tart
- 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.
Today we present a delicious recipe for dessert, from French chef, the former owner of the Silver Darling restaurant at Aberdeen harbour.
Didier Dejean opened his seafood restaurant The Silver Darling in 1986, having previously worked in Paris before following a colleague to Aberdeen.
As the oil industry developed, things changed. ‘Before the oil, Aberdeen was like a big village,’ Didier says, ‘and then, boom, the oil arrived, and thousands of people came with new ideas and it changed a lot.’
The original emphasis on fresh, local produce is still in place today. Inspiration for new dishes comes from travel and eating out. ‘If you go to a restaurant, you take a little idea from a dish and then you do the dish in your own way,’ Didier says. ‘I like to eat out, but I try not to go to the same places. The problem in Aberdeen now is there are a lot of chains.’
(This recipe was originally published in 2016. Didier has since sold the Silver Darling)