Jamie Oliver Ecclefechan Tart Recipe

Jamie Oliver Ecclefechan Tart is made with butter, dark brown sugar, eggs, cinnamon, lemon zest and juice, raisins, and walnuts. This traditional Scottish Ecclefechan Tart recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

Jump to Recipe Jump to Video Print Recipe

🤎 Why You’ll Love This Ecclefechan Tart Recipe:

True Scottish Taste: This recipe gives you a real Scottish dessert with traditional tastes of raisins, walnuts, and lemon.
Great Feel: Enjoy the mix of soft filling and crispy pastry. It feels great to eat.
Good Any Time: You can serve this tart warm or cool, making it perfect for any event or just a relaxing day.
Easy to Make: This tart looks fancy but is easy to put together. The steps are simple and the ingredients are easy to find.
Make It Yours: You can change the spices a bit, like adding more cinnamon or some nutmeg, to make the tart just how you like it.

🧈 Jamie Oliver Ecclefechan Tart Ingredients:

1 sweet pastry tart shell (10 inches), blind-baked
240g butter, softened
240g soft dark brown sugar
4 eggs, beaten
1 tsp cinnamon
Zest and juice of 1 lemon
300g raisins (adjusted for a typical recipe quantity)
240g walnuts, roughly chopped

🥮 How To Make Jamie Oliver Ecclefechan Tart:

Prepare tart shell: Prepare a blind-baked sweet pastry 10in tart shell and leave it in the mold.
Mix butter and sugar: Beat the softened butter and brown sugar together until well combined and creamed. Then, slowly add the beaten eggs, a little at a time.
Add flavors and nuts: Add the cinnamon, lemon juice, and zest and mix well. Fold in the raisins and walnuts and give it a good mix.
Fill the tart shell: Scoop the mixture into the prepared pastry case and smooth out with a wet palette knife.
Baking: Bake at 160°C/Gas Mark 4 for roughly 45 minutes. Check halfway through to ensure it is baking evenly.
Cool and serve: Allow to cool for 10-15 minutes before cutting into slices. Serve with plenty of crème fraîche.

💭 Recipe Tips

Prepare the Pastry Well: Make sure to bake the pastry shell until it’s golden. This helps avoid a soft, wet bottom.
Mix Butter and Sugar Well: Beat the butter and sugar until they are light and fluffy. This makes the base of your tart smooth.
Add Eggs Slowly: Put the eggs in little by little to keep the mixture smooth and to stop it from getting lumpy.
Mix in Fruits and Nuts Well: Stir the raisins and walnuts into the mixture well so that every piece of the tart tastes great.
Watch While Baking: Keep an eye on the tart as it bakes. Cover it with foil if it starts to get too brown. Baking it right means the filling will be set just rig

🍨 What To Serve With Ecclefechan Tart?

Ecclefechan Tart goes great with vanilla ice cream, whipped cream, or sharp cheddar cheese. You can also enjoy it with coffee, tea, mulled wine, or brandy for a tasty finish to your meal.

🎚 How To Store Leftovers Ecclefechan Tart?

Refrigerate: Store the tart in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap the tart tightly with plastic wrap and freeze. Thaw in the refrigerator overnight before reheating.

FAQs

How Do I Prevent The Pastry Shell From Becoming Soggy?

Ensure your pastry shell is well blind-baked and cool it before adding the wet filling. This helps keep the base crisp.

The Raisins Are Sinking To The Bottom; What Can I Do?

Toss the raisins in a little flour before adding them to the mix; this helps distribute them evenly throughout the tart.

My Tart Is Browning Too Quickly. What Should I Do?

If the tart starts browning too quickly in the oven, cover it loosely with aluminum foil to protect the top.

Can I Prepare Ecclefechan Tart In Advance?

Yes, you can prepare the tart a day ahead and store it covered in the refrigerator. Reheat gently if desired before serving.

What Type Of Pastry Shell Should I Use For Ecclefechan Tart?

Use a sweet pastry shell for this recipe. Make sure it’s blind-baked to be crisp and golden before adding the filling.

Try More Jamie Oliver Recipes: