Ecclefechan tarts - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 125 g Plain white flour
- 40 g Icing sugar
- Salt
- 60 g Butter (salted) at room temperature, cut into cubes
- 1 Egg yolk(s) (free range) medium
- 1 tsp Orange extract
For the filling
- 60 g Butter (salted) melted
- 100 g Unrefined dark muscovado sugar
- 1 Egg(s) (free range) medium, beaten
- 1 tbsp White wine vinegar
- 100 g Dried mixed fruits
- 60 g Glace cherries chopped
- 30 g Almonds (flaked)
- 1 tsp Orange extract
- Icing sugar to dust
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1
For the pastry, sift the flour, icing sugar and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.
For this step you'll need:
- 125g Plain white flour
- 40g Icing sugar to dust
- Salt
- 60g Butter (salted) melted
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2
Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.
For this step you'll need:
- 1 Egg yolk(s) (free range) medium
- 1tsp Orange extract
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3
Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
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4
Meanwhile mix all the filling ingredients together.
For this step you'll need:
- 60g Butter (salted) melted
- 100g Unrefined dark muscovado sugar
- 1 Egg(s) (free range) medium, beaten
- 1 tbsp White wine vinegar
- 100g Dried mixed fruits
- 60g Glace cherries chopped
- 30g Almonds (flaked)
- 1tsp Orange extract
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5
Preheat the oven to 180C (fan 160C, gas mark 4). Roll out the pastry to about a 3mm thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole deep bun tin. Prick the pastry cases with a fork.
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6
Divide the fruit mixture between the cases.
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7
Bake in the oven for 15 – 20 minutes until golden, cool in the tin for 5 minutes before removing onto a wire rack. Dust with icing sugar to serve.
For this step you'll need:
- Icing sugar to dust