Scottish Border Tart Recipes
SCOTTISH BORDER TART
Sweet and fruity. Reminds me of my visits to my grandmother when I was younger. She used to make this every time we visited.
Provided by Chef Fiona26
Categories Tarts
Time 45m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 190°C, 375°F.
- Lightly grease a 7 inch Baking tin.
- Roll out the pastry and line the baking tin.
- Gently melt the butter and sugar together in a pan.
- Leave to cool and then add the dried fruit, walnuts and cherries.
- Stir in the beaten egg.
- Place the mixture in the pastry-lined baking tin.
- Cook in oven for 25 to 30 minutes or until pastry is lightly browned.
- Allow to cool.
- Mix together the icing sugar and lemon juice and spread over the tart.
- Allow to set before serving.
ECCLEFECHAN TART
This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 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.
- Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut overhang to 1/2 inch and fold in, forming double-thick sides. Refrigerate crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set and slightly brown, about 30 minutes. Remove foil and beans. Continue to bake until pale golden brown, pressing with back of fork and piercing if crust bubbles, about 10 minutes. Cool crust in pan on rack 30 minutes.
- Blend butter and sugar in bowl. Whisk in eggs 1 at a time, then lemon juice, lemon peel, and cinnamon. Stir in raisins and 1 cup chopped nuts.
- Pour filling into crust. Bake tart until filling is deep brown and set in center, covering crust edges with foil if browning too quickly, about 30 minutes. Cool tart. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Beat cream in medium bowl until peaks form. Push up pan bottom, releasing tart. Cut tart into wedges; arrange on plates. Spoon cream alongside and garnish with toasted nuts.
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