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Ecclefechan Tarts
January 2022
Reading time 5 minutes
Named after a small town in Scotland, Ecclefechan tarts are made with buttery pastry and a sweet filling of dried fruit, walnuts and orange flavours – perfect to serve for Burns Night to celebrate all things Scotland.
Preparation Time
25 minutes, plus chilling time
Cooking Time
15-20 minutes
  • For the pastry
  • 200g plain flour
  • 65g butter, cubed
  • 75g caster sugar
  • Zest of 1 orange
  • 1 large egg yolk
  • For the filling
  • 60g butter, melted
  • 100g soft dark brown sugar
  • 1 egg, beaten
  • 1 tbsp orange juice
  • 3 tbsp Drambuie Honeyed Liqueur
  • 150g mixed dried fruit
  • 50g walnuts, roughly chopped
  • Zest of 1 orange
  1. To make the pastry, rub together the flour and butter until it resembles fine breadcrumbs. Mix in the sugar and orange zest, then add the egg yolk and one and a half tablespoons of ice-cold water. 
  2. Bring together with your hands to form a dough. Sprinkle with a little more ice-cold water if the pastry is still too crumbly. Roll into a ball, wrap in clingfilm and chill in the fridge for 30 minutes. 
  3. Preheat the oven to 180ºC / 160ºC fan / gas mark 4. 
  4. Roll out the pastry on a lightly floured surface to three millimetres thickness. Using a seven and a half centimetre round cutter, stamp out 12 circles. Press the pastry into the holes of a 12-hole cake tin and prick the bases with a fork. Place in the fridge while you prepare the filling. 
  5. Mix all of the filling ingredients together until well combined then spoon into the pastry cases. 
  6. Bake in the oven for 15-20 minutes until golden and puffed up. 
  7. Cool in the tin for five minutes, before transferring to a cooling rack. Can be served warm or room temperature. Dust with icing sugar before serving.

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