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An important step is rolling the dough thin, as otherwise you end up with tarts that have more pastry than filling. For Local Government purposes, it belongs to the "Annandale East + Eskdale Ward" of the Dumfries and Galloway Council Area. The village does not have its own Parish Council. Rub the butter into the dry mixture until it resembles fine breadcrumbs(I did the entire process in my processor).
If you want to make one large tart instead of small individual tarts, then you’ll want a Fluted Tart Tin instead of the muffin/cupcake tin. Ingredients for Eccelfechan Tarts pastry Store your Ecclefechan Tarts in a cake tin or similar container, with a sheet of kitchen roll to help keep the pastry dry. They will last well for at least 3-4 days. Can you Freeze Ecclefechan Tarts? Ecclefechan Tarts are very Scottish. The tart itself is named after and, we assume, began life in the small town of Ecclefechan, found in Dumfries and Galloway in the southwest of Scotland.
Spoon the mixture into the prepared pastry cases, they shouldn’t be filled to the top as the mixture will rise during baking. To make the pastry, sift the flour in a large bowl, add the butter cut into cubes, and use your fingers to rub them together until it resembles breadcrumbs For us, the Ecclefechan Tart is the perfect Christmas sweet treat but is probably more popular over Hogmanay (New Year celebrations) here in Scotland. Why have I heard of Ecclefechan Tarts?
This tasty filling is surrounded by a sweet, short-crust pastry casing. The filling can be almost runny when served warm, but this stiffens slightly as the tart cools. Ecclefechan is in the parliamentary constituency of Dumfriesshire, Clydesdale and Tweeddale, David Mundell is the current Conservative Party Member of Parliament (MP). Tarts come in many different varieties, from sweet to savory. Sweet tarts typically have a fruit or custard filling, while savory tarts often feature meat, vegetables, or cheese. Tarts can be made with a variety of different crusts, such as puff pastry, shortbread, or phyllo dough.Do not overbeat the butter and sugar for the filling, there is no need for a hand mixer, just mix them lightly with a spatula, otherwise the filling becomes marshmallowy. I watched a number of videos and read lots of recipes before deciding on mine. I used 140g of butter in the mix, when I intended to use just 115g. But adjusting the time for baking worked so well, making the tarts perfectly baked right through. So my recipe, below, shows that butter and the adjusted baking time. Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge.