Rich, buttery, and packed with fruit, the Ecclefechan Butter Tart is a true Scottish classic. Originating from the small town of Ecclefechan in Dumfries and Galloway, this simple tart is full of flavour and homely charm. With its golden pastry base and sweet, sticky filling, it’s the perfect bake to enjoy with a cup of tea on a cosy afternoon.
Ingredients
Pastry
- 350g Plain flour
- 150g Butter
- 4tbsp Cold water
Filling
- 2tbsp milk
- 150g butter
- 150g brown sugar
- 2 eggs
- 475g mixed fruit
- 2tsp Christmas Punch Flavour Shot
Method
- Mix the butter and flour until the mixture looks like breadcrumbs.
- Add the cold water and mix again until it comes together.
- Chill the pastry for 20 minutes before rolling to fill a 12″ loose bottomed tart tin.
- Blind bake at 190c fan for 12 minutes.
- For the filling, cream together the butter, flavour shot and sugar until light and fluffy.
- Next add 1 egg and 1 tbsp milk, mix to combine, then add the 2nd add and tbsp of milk and mix again.
- Stir in the fruit by hand before spooning into the pastry case.
- Bake for 20-25 minutes until the pastry is golden and the filling still has a slight wobble.
- Cool completely before serving with fresh cream.
