Ecclefechan tart

Name: Ecclefechan tart
Total time: 1 h 15 min
Cuisine: Scottish
Ingredients: 200g plain flour; 100g butter, cold; 2 tbsp cold water; 75g butter, melted; 150g soft light brown sugar; 2 large eggs, beaten; 1 tbsp white wine vinegar; 100g sultanas; 100g currants; 75g walnuts, chopped

A sticky, spiced tart of dried fruit and walnuts in a crisp pastry case.

Vegetarian

Time1 hr 15
LevelMedium
Costabout £0.49 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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200 gplain flour
100 gbuttercold
2 tbspcold water
75 gbuttermelted
150 gsoft light brown sugar
2large eggsbeaten
1 tbspwhite wine vinegar
100 gsultanas
100 gcurrants
75 gwalnutschopped

Method

1
Rub 100 g butter into the flour. Add the water and bring to a dough. Chill for 20 minutes.
20 min
2
Heat the oven to 180°C (160°C fan). Roll out the pastry and line a 20 cm tart tin. Prick the base.
3
Mix the melted butter, sugar, eggs and vinegar.
4
Stir in the sultanas, currants and walnuts.
5
Pour into the pastry case.
6
Bake for 35 minutes until set and golden. Cool before slicing.
35 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.