Jamie Oliver Ecclefechan Tart Recipe

The Jamie Oliver Ecclefechan Tart Recipe is a glorious mix of sweet, spiced richness and buttery texture—just the kind of dessert that makes you close your eyes with every bite. With raisins, walnuts, lemon zest, and a touch of cinnamon, this tart brings classic Scottish comfort to your kitchen. I was genuinely surprised by how simple it was to pull together, and yet how fancy it felt when served. (inspired by Jamie Oliver)

Ingredients Needed

For the Tart Filling:

• 240g butter, softened
• 240g soft dark brown sugar
• 4 eggs, beaten
• 1 tsp ground cinnamon
• Zest and juice of 1 lemon
• 300g raisins
• 240g walnuts, roughly chopped

For the Pastry Base:

• 1 sweet pastry tart shell (10 inches), blind-baked

To Serve:

• Crème fraîche (optional but highly recommended!)

How To Make Jamie Oliver Ecclefechan Tart

Prep the Pastry:

Start by preparing a 10-inch sweet pastry tart shell. It’s important to blind-bake it until golden and crisp—this helps avoid that dreaded soggy bottom. Leave it to cool in the mold while you make the filling.

Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and dark brown sugar together until pale and fluffy. Take your time here—this step sets up a silky-smooth base for the filling.

Add the Eggs and Flavour:

Gradually incorporate the beaten eggs, a little at a time. It helps to mix slowly to avoid curdling. Once the eggs are in, stir in the ground cinnamon, lemon zest, and juice. The mixture should smell amazing at this point—zesty, warm, and nutty.

Fold in the Good Stuff:

Gently fold in the raisins and chopped walnuts. If you want an even distribution (and to avoid them sinking), you can toss the raisins in a little flour beforehand.

Fill and Bake:

Scoop the mixture into your pre-baked tart shell. Smooth the top with a damp palette knife to get an even finish. Bake at 160°C (Gas Mark 4) for around 45 minutes. Check it halfway through—if the top starts browning too quickly, tent it with foil.

Cool and Serve:

Let it cool for about 10-15 minutes before slicing. Serve with a generous spoonful of crème fraîche for that creamy, slightly tangy contrast.

Why I Love This Recipe

I made this tart on a lazy Sunday, and the whole kitchen smelled like toasted nuts and lemon zest. It’s surprisingly easy for something that looks so polished, and my friends couldn’t get enough. Plus, it’s flexible—you can swap in other dried fruits or nuts depending on what you have at home.

Recipe Tips

• Swap the raisins: Try dried cranberries or chopped dates for a fun twist.
• Make it spicier: Add a pinch of nutmeg or ground cloves for extra warmth.
• For crunch lovers: Toast the walnuts lightly before adding them to the mix.
• Don’t skip the lemon: It lifts the entire tart and balances the sweetness.
• Serve it warm: Pop slices in the microwave for 10 seconds before serving for a melty finish.

How To Store This Jamie Oliver Ecclefechan Tart Recipe

At Room Temperature:

You can leave it out for up to 24 hours, covered loosely in foil or a cake dome.

In the Fridge:

Store slices in an airtight container for up to 5 days. It stays moist and delicious!

In the Freezer:

Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

Warm in the oven at 160°C for about 10 minutes or microwave for 10–15 seconds per slice. Best served with fresh crème fraîche or a scoop of vanilla ice cream.

Nutrition Facts (per serving)

• Calories: 450
• Carbs: 50g
• Protein: 6g
• Fat: 25g
• Sugar: 30g
• Fibre: 2g
• Sodium: 100mg

Let’s Answer a Few Questions!

Can I make this tart gluten-free?
Totally! Just use a gluten-free pastry shell and make sure your flour for tossing the raisins is also gluten-free.

Do I have to use walnuts?
Nope. Pecans, hazelnuts, or even almonds would work beautifully.

Can I make this tart ahead of time?
Yes! It keeps well in the fridge and tastes even better the next day.

Is it supposed to puff up while baking?
A little bit, yes. It will settle as it cools.

What if I don’t have a 10-inch tart tin?
You can use two smaller tart tins or adjust the baking time if using a different size.

Try More Recipes:

• Jamie Oliver Pear Almond Tart
• Jamie Oliver Lemon Curd Tart
• Jamie Oliver Tarte Tatin Recipe