Scottish Border Tart Recipes

SCOTTISH BORDER TART

Scottish Border Tart image

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

Ingredients

225 g shortcrust pastry
140 g mixed dried fruit
50 g butter
50 g dark brown sugar
25 g walnuts, chopped
25 g glace cherries, chopped
1 egg, beaten
110 g icing sugar
1 tablespoon lemon juice

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

Ecclefechan Tart image

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

Ingredients

1 cup all purpose flour
3/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons chilled whipping cream
1/2 cup (1 stick) unsalted butter, melted
1/2 cup (packed) dark brown sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon (packed) grated lemon peel
1/2 teaspoon ground cinnamon
2 cups dark raisins
1 cup walnuts, coarsely chopped
1 3/4 cups chilled whipping cream
Toasted walnuts

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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