I remember the first time I tasted a homemade Ecclefechan tart. It was at a quaint little bakery tucked away in the Scottish Highlands, with the faint scent of wood smoke in the air. I was visiting a friend and we’d just hiked up a hill when we stumbled upon this charming spot. The tart was served warm with a light drizzle of cream, and it hit all the right notes: sweet, nutty, and just the right amount of richness. That moment stuck with me, and since then, I’ve been on a quest to make the perfect Ecclefechan tart myself.
When Jamie Oliver’s version of this classic Scottish recipe popped up in my feed, I knew I had to give it a go. His approach to cooking is always about simplicity, fresh ingredients, and bringing out the true flavors of each element. So, I was excited to try his take on a traditional Scottish dessert and share it with you!
Jamie Oliver’s Ecclefechan Tart Recipe
Jamie Oliver’s Ecclefechan tart combines buttery shortcrust pastry with a rich, spiced fruit and nut filling. It’s a dish that balances tradition with a touch of modern flair. What’s great about his recipe is the way he stays true to the original, while still making it approachable for anyone to try.
If you’ve never heard of Ecclefechan tart, it’s a dessert that hails from the small village of Ecclefechan in the Scottish Borders. It’s often made with a mix of dried fruit, walnuts, and a splash of whisky or brandy. Jamie’s version, however, lightens up the ingredients a bit and adds a modern twist.
Ingredients Needed
Here’s what you’ll need to make Jamie Oliver’s version of Ecclefechan tart:
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Shortcrust Pastry (for The Base)
- 250g plain flour
- 125g cold butter
- 1-2 tbsp cold water
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Filling
- 150g mixed dried fruit (raisins, sultanas, and currants work well)
- 100g walnuts (roughly chopped)
- 100g demerara sugar (for that deep caramel flavor)
- 1 tbsp whisky (optional, but definitely recommended)
- 2 large eggs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- A pinch of salt
- A few drops of vanilla extract
- 1 tbsp golden syrup (or honey if you prefer)
-
To Serve (optional But Adds A Lovely Touch)
- Double cream or clotted cream
How To Make Jamie Oliver’s Ecclefechan Tart
Making this tart is a bit of a process but nothing too complicated. It’s all about layering flavors and letting the ingredients shine. Here’s how to go about it:
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Make The Pastry
- In a large bowl, sift the flour. Add the cold butter and rub it in using your fingertips until it resembles breadcrumbs.
- Add the water, one tablespoon at a time, until the dough comes together.
- Knead lightly on a floured surface, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
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Prepare The Filling
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together the eggs, demerara sugar, cinnamon, ginger, vanilla, and a pinch of salt until smooth.
- Stir in the dried fruit, walnuts, and golden syrup. If you’re using whisky, now’s the time to add it. The alcohol gives it a wonderful depth of flavor.
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Assemble The Tart
- Roll out your chilled pastry and line a tart tin (around 23 cm in diameter).
- Pour the fruit and nut filling into the pastry shell and spread it out evenly.
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Bake The Tart
- Bake in the oven for about 30-40 minutes, or until the filling is golden and set.
- Let the tart cool completely before removing it from the tin.
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Serve
- Once cooled, slice and serve with a dollop of cream for that perfect finishing touch.
Ingredient Science Spotlight
Let’s dive into the science behind a few key ingredients in this tart and why they work so well together.
- Butter in the Pastry: The fat in the butter coats the flour, preventing gluten from forming too much. This results in a tender and flaky pastry that melts in your mouth.
- Dried Fruit: When mixed with the egg and sugar base, the dried fruit absorbs moisture, softens, and adds natural sweetness. It’s almost like they plump up during baking, releasing flavor into the tart filling.
- Walnuts: These nuts bring both texture and flavor. Their slight bitterness contrasts nicely with the sweetness of the fruit and sugar. Plus, the oils in walnuts give a richness to the filling.
- Whisky: Not just for flavor, whisky helps to break down the sugars in the tart, providing a caramel-like depth that elevates the whole dessert.
Expert Tips
- Chill Your Pastry: Make sure to chill your pastry before rolling it out. This prevents the fat from melting too quickly while baking, giving you a crispier, flakier base.
- Use Fresh Nuts: Walnuts and other nuts are better when freshly chopped. They’ll give you more flavor and a better texture than pre-ground options.
- Bake Until Set: If you’re unsure whether the tart is done, give it a gentle shake. The filling should jiggle slightly but not be liquid. If it’s too wobbly, pop it back in the oven for a few more minutes.
- Cool Completely: Let the tart cool before removing it from the pan. This helps the filling set and makes it easier to slice cleanly.
Recipe Variations
Jamie’s version of the Ecclefechan tart is fantastic on its own, but there are several ways you can customize it to your tastes.
- Add More Fruit: If you like a fruitier tart, try adding chopped dried apricots or figs to the filling.
- Nuts: While walnuts are traditional, you can swap them for hazelnuts, almonds, or pecans if you prefer.
- Spices: Play around with spices. A little nutmeg or cloves would add a cozy, warming element to the tart.
- Vegan Version: You can make this tart vegan by swapping the eggs with a flaxseed egg and using dairy-free butter.
Final Words
Making an Ecclefechan tart is like taking a trip to the Scottish countryside, even if you’re nowhere near it. It’s a recipe full of history, comfort, and flavor. Whether you make it for a special occasion or just because you’re craving something sweet, this tart is sure to impress.
There’s something incredibly satisfying about baking a dessert that’s been passed down through generations. It’s not just the taste, but the connection to tradition and the joy of sharing a homemade treat with others.
FAQs
What Is Jamie Oliver’s Ecclefechan Tart Recipe?
It’s a Scottish tart with a rich filling of caramelized brown sugar, butter, and dried fruit, all topped with a crunchy nutty layer.
Can I Substitute The Dried Fruit In Jamie Oliver’s Ecclefechan Tart?
Yes, you can swap dried fruit like raisins with sultanas or currants depending on your preference.
How Long Does It Take To Make Jamie Oliver’s Ecclefechan Tart?
The tart takes about 45 minutes to an hour to bake, plus prep time of about 20 minutes.