Buttery, fruity treat to savour

Martin Hollis, executive chef at the Old Course Resort in St Andrews, shares a recipe for traditional Ecclefechan tart

The Ecclefechan tart originated in the village of Ecclefechan in Dumfries and Galloway.

It’s the perfect dessert to serve at this time of year: the buttery pastry and dried fruit mix make it a delicious alternative to mince pies.

I’m sharing a traditional Scottish recipe with you that we are serving in the Road Hole Restaurant – a real crowd-pleaser, it serves eight.

You’ll need 4 beaten eggs; 340g brown sugar; 2 tbsp vinegar; 110g chopped walnuts; 450g dried mixed fruit; 225g melted butter.

For the sweet pastry you’ll need: 250g plain flour; 160g butter cut into small cubes; 1 egg; 5g salt; 1 pinch of caster sugar; 1 tbsp cold milk.

To make the pastry, use the flour to make a mound on the work surface, then make a well in theh centre. Place all the other ingredients exceppt for the milk in tthe middle.

UUsing your fingertips, mix all the ngredients toogether.

When the dough has almost amalgamated incorporate the milk.

Lightly flour the work surface and knead the dough 2-3 times.

Wrap it in clingfilm and rest in the fridge for around 1 hour – 1 ½ hour.

Pre-heat the oven to 180C/Fan 160C/350F/Gas Mark 4.

Mix the sugar and butter together in bowl, then add beaten eggs and stir in vinegar. Add the mixed fruit and chopped walnuts and gently mix together.

Line a 12-inch flan ring or 8cm tartlet moulds with the sweet pastry and pour the mix into the lined moulds.

Bake for minutes.

Serve it with some spiced caramelised apples annd nice ice cream on the side too really bring out the flavours.

Chef’s tip: If you are thinkingi of using this reecipe during the festive seaason, garnish it with cinnammon, grated lemon peel and whipped cream. around 20- 25