Butter Tarts
My great grandmother Whitfield was Scottish. So this recipe belongs to her. Ever since I can remember we have had these, normally as a treat if mum had any left over pastry from making a pie for our dinner or something. But never the less, we have always had them in our lives.
In our family we call them Butter Tarts, but they are actually called Ecclefechan Tarts. They are not very well known outside of Scotland, which is such a shame because they are so easy to make and oh so tasty! However you can buy them in some places, and a few years ago Sainsbury’s did bring the Ecclefechan Tart out at Christmas, but I believe it wasn’t a hit. Which is a shame.
They can be for an after school snack, an afternoon tea treat or for pudding, whichever you fancy!
So, give them a go, whether you have spare pastry or not, here is a full recipe with pastry quantities as well. It will be so wonderful if they can become more well known outside of Scotland as well!
Makes roughly 12 Tarts
For the pastry;
6oz plain flour
3oz butter
Cold water
For the filling;
1 egg
Knob of butter size of an egg
1 cup raisins
1 cup brown sugar
1 tsp vanilla essence
1. Rub the butter into the flour until resembles fine bread crumbs. Add water bit by bit until it forms a dough.
2. Roll out the pastry, and using a large round cutter, line the 12 mini tart tins.
3. Soften the butter in the microwave, and then combine it with the egg, sugar, raisins and vanilla.
4. Divide the filling mix evenly between the 12 Tarts. (This recipe may make more than 12- bonus!).
5. Bake in the oven at 180° for 25 minutes, or until golden and the tarts aren’t wobbly.
6. Enjoy warm or cold.
In our family we call them Butter Tarts, but they are actually called Ecclefechan Tarts. They are not very well known outside of Scotland, which is such a shame because they are so easy to make and oh so tasty! However you can buy them in some places, and a few years ago Sainsbury’s did bring the Ecclefechan Tart out at Christmas, but I believe it wasn’t a hit. Which is a shame.
So, give them a go, whether you have spare pastry or not, here is a full recipe with pastry quantities as well. It will be so wonderful if they can become more well known outside of Scotland as well!
Makes roughly 12 Tarts
For the pastry;
6oz plain flour
3oz butter
Cold water
For the filling;
1 egg
Knob of butter size of an egg
1 cup raisins
1 cup brown sugar
1 tsp vanilla essence
1. Rub the butter into the flour until resembles fine bread crumbs. Add water bit by bit until it forms a dough.
2. Roll out the pastry, and using a large round cutter, line the 12 mini tart tins.
3. Soften the butter in the microwave, and then combine it with the egg, sugar, raisins and vanilla.
4. Divide the filling mix evenly between the 12 Tarts. (This recipe may make more than 12- bonus!).
5. Bake in the oven at 180° for 25 minutes, or until golden and the tarts aren’t wobbly.
6. Enjoy warm or cold.
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