A braw
Andermas ti ane an aw wi the howp at ye ar enjoyan a hoaliday-swap an takin
pairt i ane o the monie ploys fir ti mairk Scotland’s National Day, 30
November. St Andrew’s Day is a perfect date to celebrate the success by
English supermarket giant Sainsbury’s in marketing a Scottish recipe –
Ecclefechan Tart. Some 50,000 were sold in the past month alone.
VisitScotland area director Delia Holland said that the tarts were just the
tip of culinary delights in Dumfriesshire and Galloway. She suggested that
the tart be teamed up with local Cream o Galloway ice cream to create a
dream feast for all food lovers. Sourcing the origins of the splendid food
from the region, she added, would make an excellent gourmet trail and give
an additional reason to visit this beautiful area of Scotland.
Ecclefechan
is situated midway between Locherbie and Annan in Dunfriesshire and
Galloway, and as well as giving its name to a great-tasting tart, it is
famous as the birth-place of the byous 19th century writer Thomas
Carlyle. The cottage where he lived as a child stands to the west of a burn
that runs along part of the town’s High Street. It is owned by the National
Trust for Scotland and houses a recreation of a 1800s cottage. Like
Dumfriesshire and Galloway in general, Carlyle’s cottage is well worth a
visit.
To taste
the splendid flavour of Ecclefechan Tart you don’t have to spend your siller
in an English supermarket but can make your own for St Andrew’s Day and,
indeed, every other day.
Ecclefechan
Tart
Ingredients:
Crust
1 cup all purpose flour;
3/4 cup powdered sugar;
Pinch of salt;
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes;
4 teaspoons chilled whipping cream
Filling
1/2 cup (1 stick) unsalted butter, melted;
1/2 cup (packed) dark brown sugar;
2 large eggs;
1 tablespoon fresh lemon juice;
1 teaspoon (packed) grated lemon peel;
1/2 teaspoon ground cinnamon;
2 cups dark raisins;
1 cup walnuts, coarsely chopped; 1 3/4 cups chilled
whipping cream;
Toasted walnuts
Method
For crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using
on/off turns, process until mixture resembles coarse meal. Add cream. Using
on/off turns, process until dough comes together in moist clumps. Gather
dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to
1 day.
Roll out dough on
lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter
tart pan with removable bottom. Cut overhang to 1/2 inch and fold in,
forming double-thick sides. Refrigerate crust 30 minutes.
Preheat oven to 375°F.
Line crust with foil; fill with dried beans or pie weights. Bake until sides
are set and slightly brown, about 30 minutes. Remove foil and beans.
Continue to bake until pale golden brown, pressing with back of fork and
piercing if crust bubbles, about 10 minutes. Cool crust in pan on rack 30
minutes.
For filling:
Blend butter and sugar in bowl. Whisk in eggs 1 at a time, then lemon juice,
lemon peel, and cinnamon. Stir in raisins and 1 cup chopped nuts.
Pour filling into crust.
Bake tart until filling is deep brown and set in centre, covering crust
edges with foil if browning too quickly, about 30 minutes. Cool tart. (Can
be made 1 day ahead. Cover and let stand at room temperature.)
Beat cream in medium
bowl until peaks form. Push up pan bottom, releasing tart. Cut tart into
wedges; arrange on plates. Spoon cream alongside and garnish with toasted
nuts.
