As the winter markets kick off this weekend, and the first doors are unlatched on advent calendars all over the world, it’s beginning to feel like Christmas once again. And if there’s one thing Christmas is synonymous with in my family it’s food, food, food.
While many are partial to a mince pie at this time of year, my mum and I have always had a taste for something a little bit different: the mighty Ecclefechan tart, hailing from the wilds of Scotland. ‘Tis the season for butter, pastry and fruity indulgence — so try out our recipe for this traditional family treat below.
• 100g plain flour
• 25g caster sugar
• 50g cold butter
• 1 egg yolk
• 1-2 tbsp cold water
• A pinch of salt
For the filling:
• 125g butter
• 2 eggs
• 200g soft brown sugar
• 75g chopped walnuts
• 200g dried fruit
• 50g glace cherries
• 1 tbsp white wine vinegar
For the pastry:
• Chop the butter into small cubes and rub them into the flour in a large bowl. When the mix has a breadcrumbs-like consistency, mix in the sugar until fully absorbed.
• Add the egg yolk, followed by the cold water, judging how much is needed by the consistency of the mix.
• Leave the pastry to rest in the fridge, covered, for around 30 minutes.
• Grease a yorkshire pudding tin with butter or oil, then use the pastry to line each hole in the tray.
• Prick each once at the bottom and pop the tray in the fridge.
For the filling:
• Pre-heat the oven to 190°C/375°F.
• Melt the butter in a small saucepan over a low heat, then set aside to cool. Beat the eggs in a separate container.
• Combine the butter, eggs and sugar in a large bowl, then stir in the remaining ingredients and mix well.
• Fill each pastry case with the mix and bake for around 30 minutes.
• The pastry should be golden and the filling lightly browned.
This post was created in collaboration with Waitrose. View their range of Christmas products here.