Ecclefechan Tarts are a traditional Scottish bake filled with buttery pastry, dried fruits, nuts, and warm spices. Sweet, rich, and wonderfully festive, these classic tarts are perfect for holiday gatherings, teatime treats, or whenever you crave a taste of Scotland.
Dried fruits and nuts figure greatly in most of the traditional teatime bakes and treats in the U.K. I am a huge fan of that! Very humble ingredients put together in the most delicious way!
This is a great treat to start off the month of December and the Festive season with!
When I first encountered these, I thought the name was a bit rude, but I was completely mistaken in thinking so. Ecclefechan is actually the name of a village in Dumries and Galloway (the borders area of Scotland) and this is where these delicious tarts originated.
These are really quite similar to Canadian Butter tarts, but you would be mistaken if you think they are the same thing. Butter tarts don't typically use any sort of spice in them, and they use more butter. They also tend to have corn syrup or maple syrup in them. Butter tarts have a looser, almost runny filling, when done properly. Ecclefechan tarts are quite a bit sturdier.
I adapted this recipe from one I found in a Scottish baking book that I have, entitled Scottish Baking by Sue Lawrence. I picked this book up when I visited Scotland one year when I was still living in the U.K. What a lovely visit that was. I spent my time mainly in the Highlands, chasing my Scottish roots. A place of stunning, wild beauty. I would go again in a heartbeat.
Served cold with a hot drink or warm with a dollop of cream, these tarts are traditionally served for Hogmanay (New Years Eve) celebrations in Scotland, but I can promise you that they are quite delicious served any time, and would make a fabulous addition to your holiday baking trays!
INGREDIENTS NEEDED
TO MAKE
SCOTTISH ECCLEFECHAN TARTS
These are pretty standard baking cupboard ingredients. Use the best and freshest ingredients for a really delicious finish.
For the pastry:
- 2 cups (275g) plain all-purpose flour,
- 1/2 cup + 1 TBS (125g) cold butter
- 3 TBS sugar
- 1 large egg
- 1 to 2 TBS cold water
For the filling:
- 1/3 cup + 1 TBS (90g) butter
- 1/2 cup (100g) soft dark brown sugar
- 1 TBS finely grated fresh lemon zest
- 1 TBS fresh lemon juice
- 1 large egg, beaten
- 1/4 tsp mixed spice (see notes)
- 1/2 cup (80g) raisins
- 1/4 cup (40g) sultanas
- 1/4 cup (25g) chopped toasted walnuts
- 1/3 cup (50g) chopped glace cherries
I just use salted butter in my house. I have never found anything to be overly salted and if I am worried that it might be I just cut back on any salt required in the recipe. This means that I only need keep one type of butter in the house. Its simply what works for me.
Use fine granulated sugar or caster sugar for the pastry. This is a sweet short crust pastry meant to be used for desserts.
Soft dark brown sugar will give you the best flavor. If I was in the U.K. I would use muscovado sugar, which has a lovely high molasses content. It's simply not available here in Canada.
Make sure you use FRESH lemon juice and lemon zest for the best flavor.
Make sure your dried fruits are also plump and fresh, not hard and dried out.
You can toast your walnuts by popping them onto a baking tray and roasting them in a moderate oven for about 8 minutes, then chopping. Leave to cool before using.
If you cannot get glace cherries, you can leave them out altogether and increase the other fruits by the same amount. You could use Maraschino cherries, but you will need to drain them really well and pat them dry with some paper kitchen toweling.
NOTE - I dusted my tarts with some icing sugar for presentation purposes.
HOW TO MAKE
SCOTTISH ECCLEFECHAN TARTS
These are really very simple to make. You have lightly sweetened short crust pastry tart shells, filled with a lightly spiced fruity filling. Check out my hints and tips for sure success.
- To make the pastry add the flour to the bowl of a food processor. Drop in the butter and process until the mixture resembles fine bread crumbs. Pour into a bowl and whisk in the sugar. (Alternately you can rub the flour and butter together using your fingertips and a snapping motion.)
- Make a well in the center of the dry ingredients and drop in the egg and 1 TBS of water. Mix with a fork until the mixture begins to come together. If it is still too dry, add the remaining water as needed. (You want a soft pliable dough, but not a sticky one.)
- Knead gently a few times, shape into a ball, flatten and then wrap in plastic wrap. Chill in the refrigerator for 30 minutes. (Do not overhandle the dough as you run the risk of having tough pastry.)
- While the pastry is chilling make the filling. Measure the butter and the brown sugar into a medium saucepan. Place over medium low heat to melt the butter and the sugar, whisking occasionally. (Do not allow to boil.)
- Set aside to cool for about 8 minutes. (This is so that the egg doesn't cook when you add it to the hot mixture.)
- Add the remaining filling ingredients, mixing everything well together until combined.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Roll the pastry out on a lightly floured surface, 1/4 inch thick. Using a fluted edged cutter, stamp out 3 inch rounds. Fit them into a tart tin. Prick the bottoms. (Pricking the bottoms helps to prevent the pastry from bubbling up.)
- Divide the filling equally amongst the tart shells.
- Bake for 20 minutes until the filling is set and the pastry is golden brown around the edges.
- Leave to cool in the tin for 10 minutes before removing to a wire rack to finish cooling.
HINTS AND TIPS
FOR THE BEST ECCLEFECHAN TARTS
- Read through the recipe several times before you begin to help familiarize yourself with any ingredients or equipment needed as well as instructions on how to make them.
- Gather all of your ingredients before you begin. This can help to prevent you from leaving anything integral to the recipe out by mistake.
- Do not overhandle the pastry. This can toughen it and you want the pastry to be flaky.
- Use a food processor to rub the butter and flour together. Alternately you CAN do this by hand by rubbing it between your fingertips, but I find the use of a food processer helps to make a superior pastry.
- For a really crisp bottom on the tarts, place a baking sheet in the oven while it is preheating and then place the filled tart tin on top of the heated baking sheet when you go to bake them. Also bake them in the lower third of the oven.
- Make sure that the butter and the brown sugar have completely melted before adding the other ingredients for the filling. Do not allow it to boil.
- It is best to remove the tarts from the oven while they still have a tiny bit of a wobble in the middle. They will continue to cook while they are standing. This helps to ensure moist tarts.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN PASTRY OR TART SHELLS?
For sure. Simply thaw them out if using either one. If using a full sheet of pastry, cut into rounds and proceed as per the recipe. If using individual tart shells, I would thaw them out and par-bake them for about 8 minutes before filling and proceeding as per the recipe.
WHAT IS MIXED SPICE?
Mixed spice is a spice mixture frequently used in baked goods and desserts in the U.K. Also known as Pudding Spice it is a mix of warm baking spices. Typically, it includes cinnamon, nutmeg, cloves, allspice, ground coriander and ginger. I have included a recipe in the notes to make your own mix. You can also use Pumpkin Pie Spice or Apple Pie Spice, but it will not be entirely the same.
CAN I LEAVE OUT THE NUTS?
Feel free to leave out the nuts for a nut-free tart. Simply increase one of the other ingredients to make up the difference.
CAN THIS BE MADE AS A FULL-SIZED TART?
Absolutely. After chilling the dough, roll it out to a circle large enough to line a 9-inch tart tin with a 1-inch overhang. Line with some parchment paper and baking beans and bake at 375*F/190*C/ gas mark 5 for 15 minutes. Remove the baking parchment and beans and bake for a further 5 to 10 minutes, until the pastry is cooked through and golden. While the pastry is still hot, run a rolling pin over the edges of tart shell in the pan to trim off the excess pastry. Double the ingredients for the filling. Make as per the recipe. Fill the baked tart shell, smoothing it out. Bake for 15 minutes at 350*F/180*C/gas mark 4.
CAN THIS BE MADE GLUTEN FREE?
Yes, simply use your favorite gluten-free pastry recipe. Roll out and fill the tart shells and bake as per the recipe.
CAN THESE BE FROZEN?
Yes. Freeze the baked tarts in a single layer until frozen solid and then place into an airtight container with baking parchment between the layers. Date and label. These will keep for up to six months frozen. Leave out at room temperature until thawed to enjoy.
HOW LONG WILL THESE KEEP?
Stored in a cake tin or other tightly covered container these will keep for 5 to 6 days at room temperature. It is suggested that you freeze them if you wish to keep them longer.
WHAT CAN I SERVE WITH ECCLEFECHAN TARTS?
While these are really delicious on their own, served with a hot drink, they are also very delicious served warm with a dollop of Brandy cream, whipped cream, pouring cream or custard sauce. A small scoop of vanilla ice cream, whilst not traditional, is also very nice.
A FEW OTHER
SCOTTISH BAKES FOR YOU TO ENJOY
I thought you might also enjoy these other Scottish baking recipes which will come in handy at this time of year, or anytime really. Always delicious!
SCOTTISH OAT CAKES -These Scottish Oat Cakes are crisp, buttery, and wonderfully moreish—perfect with cheese, jam, or simply a cup of tea. Toasted oats give them a nutty depth, while a sprinkle of sea salt makes them irresistible. A traditional treat made easy at home!
SCOTTISH DUNDEE CAKES -These Mini Scottish Dundee Cakes are light, citrus‑kissed fruitcakes topped with blanched almonds. Packed with currants, raisins, and candied peel, they’re a delightful small‑batch twist on the classic—perfect for teatime or festive gatherings. These are the size of a cup cake, but the batter can also be baked as a full-sized cake. Delicious either way!
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Yield: Makes 12 to 14 tarts
Ecclefechan Tarts
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min
These are a traditional Scottish treat for the holidays, usually for Hogmanay, but delicious anytime. Almost like a cousin to the Canadian Butter Tart, they are loaded with lots of dried fruits, butter, lemon and glace cherries!
Ingredients
For the pastry:
- 2 cups (275g) plain all-purpose flour,
- 1/2 cup + 1 TBS (125g) cold butter
- 3 TBS sugar
- 1 large egg
- 1 to 2 TBS cold water
For the filling:
- 1/3 cup + 1 TBS (90g) butter
- 1/2 cup (100g) soft dark brown sugar
- 1 TBS finely grated fresh lemon zest
- 1 TBS fresh lemon juice
- 1 large egg, beaten
- 1/4 tsp mixed spice (see notes)
- 1/2 cup (80g) raisins
- 1/4 cup (40g) sultanas
- 1/4 cup (25g) chopped toasted walnuts
- 1/3 cup (50g) chopped glace cherries
Instructions
- To make the pastry add the flour to the bowl of a food processor. Drop in the butter and process until the mixture resembles fine bread crumbs. Pour into a bowl and whisk in the sugar.
- Make a well in the center of the dry ingredients and drop in the egg and 1 TBS of water. Mix with a fork until the mixture begins to come together. If it is still too dry, add the remaining water as needed.
- Knead gently a few time, shape into a ball, flatten and then wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- While the pastry is chilling make the filling. Measure the butter and the brown sugar into a medium saucepan. Place over medium low heat to melt the butter and the sugar, whisking occasionally. Do not allow to boil.
- Set aside to cool for about 8 minutes.
- Add the remaining filling ingredients, mixing everything well together until combined.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Roll the pastry out on a lightly floured surface, 1/4 inch thick. Using a fluted edged cutter, stamp out 3 inch rounds. Fit them into a tart tin. Prick the bottoms.
- Divide the filling equally amongst the tart shells.
- Bake for 20 minutes until the filling is set and the pastry is golden brown around the edges.
- Leave to cool in the tin for 10 minutes before removing to a wire rack to finish cooling.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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