Drambuie Ecclefechan Tarts

Course: sweet treat Makes: 12

Prep: 25 mins + chilling time Cook:

200 g (7 oz) plain flour, plus extra for dusting

65 g (21/3 oz) butter, cubed 75 g (2½ oz) caster sugar 1 orange, zest only

1 large egg yolk

For the Filling:

60 g (2¼ oz) butter, melted

100 g (3½ oz) soft dark brown sugar

1 To make the pastry, in a bowl, rub together the flour and butter until it resembles fine breadcrumbs. Mix in the sugar and orange zest, then add the egg yolk and 1½ tablespoons of ice-cold water. 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.

2 Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.

3 Roll out the pastry on a lightly floured surface to 3 mm ( 1/8 in) thickness. Using a 7.5 cm

15-20 mins

1 egg, beaten

1 tbs orange juice

3 tbs Drambuie Honeyed Liqueur

150 g (5¼ oz) mixed dried fruit

50 g (1¾ oz) walnuts, chopped roughly

1 orange, zest only

To Decorate: icing sugar, to dust.

(3 in) 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.

4 Place all of the filling ingredients in a bowl and mix together until well combined, then spoon into the pastry cases.

5 Bake in the pre-heated oven for 15 to 20 minutes until golden and puffed up.

6 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.

Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.