Tarts come in many different varieties, from sweet to savory. Sweet tarts typically have a fruit or custard filling, while savory tarts often feature meat, vegetables, or cheese. Tarts can be made with a variety of different crusts, such as puff pastry, shortbread, or phyllo dough. Ecclefechan is in the parliamentary constituency of Dumfriesshire, Clydesdale and Tweeddale, David Mundell is the current Conservative Party Member of Parliament (MP). The High Street of the village has a burn which runs through a culvert below it. This culvert was constructed in 1875 by Dr George Arnott at his own expense.

Using your fingertips, mix all the ingredients together. When the dough has almost amalgamated incorporate the milk. You can sprinkle some icing sugar over the tarts once the cool down for a more festive look, but that's entirely optional.Instructions These instructions are for Mini Ecclefechan Tarts. You can also make one large Ecclefechan tart. See notes for details. There is a big debate over which is better, ecclefechan tart or mince pie. Some people say that ecclefechan tart is the better of the two because it is more moist and has a better flavor. Others say that mince pie is better because it is more traditional and has a more complex flavor. Ultimately, it is up to the individual to decide which they prefer.

To make the pastry, use the flour to make a mound on the work surface, then make a well in the centre. Place all the other ingredients except for the milk in the middle. But, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland. We think they deserve as much fame as the country’s other more well-known desserts like Cranachan and Tipsy Laird. Why Make Ecclefechan Tarts? Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add cream. Using on/off turns, process until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day. Step 2 Pringle, Heather (24 May 2017). "Ancient Slingshot Was as Deadly as a .44 Magnum". nationalgeographic.com. National Geographic. Archived from the original on 24 May 2017 . Retrieved 2 June 2017.Spoon the mixture into the prepared pastry cases, they shouldn’t be filled to the top as the mixture will rise during baking. Do not overbeat the butter and sugar for the filling, there is no need for a hand mixer, just mix them lightly with a spatula, otherwise the filling becomes marshmallowy. Ecclefechan tart is a traditional Scottish dessert that is made with shortcrust pastry, jam, and custard. It is believed to have originated in the town of Ecclefechan in Dumfries and Galloway, and it is still a popular dish in that region today. The tart is usually served with a dollop of whipped cream or ice cream, and it can also be topped with a sprinkle of cinnamon or nutmeg. An important step is rolling the dough thin, as otherwise you end up with tarts that have more pastry than filling.

You can freeze Ecclefechan Tarts, seal them in an air-tight container, and they will last up to 6 months.Remove from the freezer and allow to warm to room temperature on the kitchen bench. Another Scottish festive treat for you - after the delicious Scottish shortbread, these Ecclefechan tarts are sure to be your favourite Christmas bake, and the perfect addition to your Christmas treats list. To make the filling, melt the butter, and add it to a bowl together with the light brown sugar, egg beaten lightly, chopped walnuts and dried fruit

The Ecclefechan Tart is best served with cream or custard or they’re perfectly fine just on their own. You can serve them warm or cold. Try a little brandy butter if you have them over the festive period. How do you store Ecclefechan Tarts? Please note – Deliveries cannot be made on Saturdays, Sundays or public holidays in the country or region of destination.