Drambuie Ecclefechan Tarts

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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.

  • Serves
    12
  • Preparation Time
    25 minutes, plus chilling time
  • Cooking Time
    15-20 minutes

INGREDIENTS

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 Whisky Liqueur
  • 150g mixed dried fruit
  • 50g walnuts, roughly chopped
  • Zest of 1 orange

 

DIRECTIONS

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 1.5 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 3mm thickness. Using a 7.5cm 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 5 minutes, before transferring to a cooling rack. Can be served warm or room temperature. Dust with icing sugar before serving.

 

Cocktails

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