Jamie Oliver’s Ecclefechan Tart Recipe

If you’re seeking a delightful and unique dessert that brings together a rich history, fresh flavors, and a bit of a challenge in the kitchen, Jamie Oliver’s Ecclefechan Tart is a must-try. This Scottish treat offers a wonderful combination of buttery pastry, sticky caramelized filling, and a hint of spice, making it an irresistible choice for any baking enthusiast.

What Is Jamie Oliver’s Ecclefechan Tart

Jamie Oliver’s Ecclefechan Tart is a contemporary twist on a classic Scottish dessert originating from the village of Ecclefechan in the Borders region. Traditionally, this tart is made with a deliciously rich filling that combines dried fruits, nuts, and sugar to create a sweet yet textured base.

Jamie’s version of the tart keeps these elements intact but might tweak proportions or introduce modern touches, making it easier to recreate at home. The tart is named after the village, where it has been a local favorite for generations.

The tart itself is somewhat similar to a pecan pie but has its own distinct flavor profile due to the inclusion of dried fruit like raisins or currants, as well as a generous mix of walnuts, along with the golden sweetness of syrup and butter. The result is a perfectly balanced dessert that is as comforting as it is indulgent.

Jamie Oliver’s Ecclefechan Tart Recipe

Ingredients Needed

To make Jamie Oliver’s Ecclefechan Tart, you’ll need the following ingredients:

For The Pastry

• 250g plain flour
• 125g cold butter (cubed)
• 1 tablespoon icing sugar
• A pinch of salt
• 1 egg yolk
• 2-3 tablespoons cold water (as needed)

For The Filling

• 100g unsalted butter (melted)
• 150g light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100g walnuts (roughly chopped)
• 50g raisins (or currants)
• 2 tablespoons golden syrup or maple syrup
• A pinch of ground cinnamon (optional, for added warmth)

Equipment Needed

Here’s the equipment you’ll need to make Jamie Oliver’s Ecclefechan Tart:

• Mixing bowls – To mix your dry and wet ingredients separately.
• Food processor (optional) – For blending the pastry dough quickly.
• Rolling pin – To roll out the pastry to the right thickness.
• 9-inch tart tin – A standard tart tin with a removable base works best.
• Whisk or electric mixer – For beating the eggs and combining the wet ingredients.
• Baking beans or rice (if blind baking) – To weigh down the pastry while it bakes.
• Sharp knife – To chop the walnuts and other ingredients.
• Pastry brush – To apply a thin layer of egg wash if required.

How To Make Jamie Oliver’s Ecclefechan Tart?

Here’s a step-by-step guide to making this tart from start to finish:

Step 1: Make The Pastry

1. Begin by making the pastry. In a food processor, combine the flour, butter, icing sugar, and salt. Pulse until the mixture resembles breadcrumbs.
2. Add the egg yolk and pulse again. Slowly add cold water, one tablespoon at a time, until the dough starts to come together.
3. Turn the dough out onto a lightly floured surface, knead it gently, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare The Tart Shell

1. Preheat your oven to 180°C (350°F).
2. Roll out the pastry dough on a floured surface to about the size of your tart tin.
3. Line the tart tin with the pastry, trimming any excess. If necessary, use a rolling pin to smooth it out.
4. Line the pastry with parchment paper and fill with baking beans or rice to prevent it from rising.
5. Bake in the preheated oven for 10-15 minutes. Once the edges are lightly golden, remove the beans and parchment paper. Bake for an additional 5-10 minutes until fully golden and crisp.

Step 3: Prepare The Filling

1. While the pastry is cooling, melt the butter in a saucepan over medium heat.
2. Stir in the sugar, eggs, vanilla extract, and syrup. Whisk until smooth and combined.
3. Add the chopped walnuts, raisins, and cinnamon (if using) to the mixture, stirring until evenly distributed.

Step 4: Assemble And Bake The Tart

1. Pour the prepared filling into the baked tart shell, smoothing it out with a spatula.
2. Return the tart to the oven and bake for 25-30 minutes or until the filling has set and is slightly golden on top.
3. Allow the tart to cool in the tin for about 15 minutes before transferring it to a wire rack.

Expert Tips

• Pastry Texture: Be careful not to overwork the pastry dough. Over-kneading can make it tough. Keep everything cold to get a nice crisp crust.
• Blind Baking: Make sure you fully bake the pastry shell before adding the filling to prevent a soggy bottom.
• Nuts and Fruit: You can adjust the nuts and dried fruits in the filling to suit your preferences, such as using hazelnuts, pecans, or even dried cranberries.
• Serving: This tart is delicious served slightly warm with a dollop of clotted cream or a scoop of vanilla ice cream.

Jamie Oliver’s Ecclefechan Tart offers a wonderful combination of flavors and textures, perfect for anyone looking to enjoy a traditional Scottish treat with a modern twist. The contrast between the flaky pastry, nutty and fruity filling, and sticky caramelized top makes it an irresistible dessert choice.

Whether you’re an experienced baker or a beginner, this tart will make an impressive addition to your dessert repertoire. Give it a try, and enjoy the delightful flavors of Scotland from the comfort of your kitchen!.

Easy Recipe Variations For Jamie Oliver’s Ecclefechan Tart

Jamie Oliver’s Ecclefechan Tart is a wonderful twist on the traditional Scottish treat, brimming with rich flavors of caramelized sugar, nuts, and dried fruit. However, as with many great recipes, there’s plenty of room for personal flair. If you’re looking to put your own spin on the Ecclefechan Tart, here are a few easy variations you can try:

1. Nut Varieties: The tart traditionally uses a mix of walnuts and hazelnuts, but you can swap these for other nuts like almonds, pecans, or pistachios. Each nut brings its unique texture and flavor to the mix-almonds offer a sweeter, milder crunch, while pecans bring a buttery richness.
2. Fruit Add-ins: While raisins are the most commonly used dried fruit in an Ecclefechan tart, you can experiment with other dried fruits such as cranberries, apricots, or even dates. For a more tropical twist, dried mango or pineapple would also pair well with the nuts and caramelized sugar.
3. Spice It Up: To elevate the flavor of your Ecclefechan Tart, consider adding a pinch of ground cinnamon, nutmeg, or even ginger to the filling. These warm spices will provide a cozy, comforting depth to the tart’s flavor profile.
4. Citrus Zest: Add a touch of citrus zest to the filling, such as orange or lemon zest. The zest will brighten the overall taste of the tart, complementing the rich sweetness of the filling and giving it a refreshing note.
5. Chocolate Drizzle: For a decadent variation, you can melt dark chocolate and drizzle it over the finished tart. The bitterness of dark chocolate contrasts beautifully with the sweetness of the sugar and nuts.
6. Vegan Option: For a plant-based alternative, swap out the butter and eggs for vegan-friendly versions. Vegan butter and aquafaba (the liquid from a can of chickpeas) work as great substitutes, maintaining the tart’s consistency and flavor without using animal products.
7. Flavored Caramel: You can infuse the caramel sauce with additional flavors such as vanilla, coffee, or even a splash of bourbon or rum. This twist adds a deeper layer of flavor to the rich filling.

Each of these variations allows you to tailor Jamie Oliver’s Ecclefechan Tart to your taste preferences or dietary needs while still enjoying the heartiness and sweetness of this classic dessert.

Best Practices To Store Leftovers

Storing leftovers properly ensures that you can enjoy your Ecclefechan Tart long after you’ve made it. Here’s how to keep it fresh and delicious for as long as possible:

1. Room Temperature: If you plan on eating the tart within a day or two, storing it at room temperature is perfectly fine. Cover the tart with a clean, dry kitchen towel or plastic wrap to prevent it from drying out. It should stay fresh for up to 2 days at room temperature.
2. Refrigeration: For longer storage, it’s best to refrigerate the tart. To do this, place the tart in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing any moisture or odors from the fridge. Refrigerated, the tart will stay fresh for about 4-5 days.
3. Freezing: If you want to extend the life of your tart even further, you can freeze it. Slice the tart into individual servings and wrap each slice tightly in plastic wrap. Then, place all the slices in a freezer-safe bag or airtight container. When frozen properly, it can last up to 2 months. To enjoy, simply thaw the slices in the refrigerator overnight, or reheat them gently in the oven at a low temperature.
4. Reheating: When you’re ready to serve leftovers, you can reheat the tart in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This will help restore the crispness of the crust while keeping the filling soft and gooey. Alternatively, you can microwave individual slices for 20-30 seconds if you’re in a rush.

What Goes Well With Ecclefechan Tart?

Jamie Oliver’s Ecclefechan Tart is already a delightful, rich dessert, but pairing it with the right accompaniments can elevate the experience even more. Here are a few ideas for what to serve with your tart:

1. Whipped Cream: A classic pairing, fresh whipped cream complements the tart’s sweetness with its light and creamy texture. You can also flavor the whipped cream with a dash of vanilla, bourbon, or cinnamon to tie into the tart’s flavor.
2. Vanilla Ice Cream: The cold, creamy sweetness of vanilla ice cream makes an excellent contrast to the warm, nutty tart. The melt-in-your-mouth texture of the ice cream combined with the crunchy, caramelized nuts in the tart creates a perfect dessert duo.
3. Fresh Berries: For a refreshing contrast, serve the tart with a handful of fresh berries, such as raspberries, strawberries, or blueberries. The acidity and slight tartness of the fruit cut through the richness of the tart and provide a refreshing balance.
4. Custard: If you want to go all out, serve the Ecclefechan Tart with a generous portion of warm custard. The creamy, eggy custard pairs beautifully with the crunchy, sugary filling of the tart, adding a soft texture to the dessert.
5. Tea or Coffee: For a more sophisticated touch, pair the tart with a hot beverage like Earl Grey tea or a rich cup of coffee. The bitter notes of the coffee or tea balance the sweetness of the tart, making it an ideal after-dinner treat.
6. Cheese: For an unexpected twist, pair the tart with a slice of sharp, tangy cheese like Stilton or sharp Cheddar. The contrast between the sweet tart and savory cheese offers a unique and bold flavor combination.

Conclusion

Jamie Oliver’s Ecclefechan Tart is a delightful dessert that can easily be adapted to suit your tastes and dietary preferences. From varying the nuts and fruits to adding spices or even going vegan, there are countless ways to make this tart your own.

Proper storage will ensure you can enjoy the tart for days to come, and pairing it with the right accompaniments-whether it’s a scoop of ice cream, a cup of coffee, or a slice of cheese-will make for an unforgettable treat. Whether you’re serving it for a special occasion or simply indulging in a homemade dessert, the Ecclefechan Tart is a delicious way to satisfy your sweet tooth.

FAQs

What Is An Ecclefechan Tart?

An Ecclefechan tart is a traditional Scottish dessert originating from the village of Ecclefechan. It typically consists of a shortcrust pastry filled with a mixture of nuts, dried fruits, brown sugar, and a hint of whisky or lemon zest, resulting in a rich and flavorful tart.

What Ingredients Are Needed For Jamie Oliver’s Ecclefechan Tart Recipe?

Jamie Oliver’s Ecclefechan tart recipe typically requires ingredients like shortcrust pastry, butter, sugar, mixed dried fruits (such as sultanas or raisins), chopped nuts (like pecans or walnuts), golden syrup, whisky, and lemon zest.

How Long Does It Take To Make An Ecclefechan Tart?

The preparation and baking time for Jamie Oliver’s Ecclefechan tart is approximately 1.5 to 2 hours. This includes the time for blind-baking the pastry, preparing the filling, and baking the tart itself.

Can I Make Jamie Oliver’s Ecclefechan Tart Ahead Of Time?

Yes, you can make the Ecclefechan tart ahead of time. It can be prepared a day or two in advance and stored in an airtight container at room temperature. Just make sure to let it cool completely before storing it.

What Kind Of Nuts Can I Use In This Tart?

Jamie Oliver’s Ecclefechan tart recipe allows for flexibility in the choice of nuts. You can use walnuts, pecans, or hazelnuts, or a combination of these. The nuts add a crunchy texture and enhance the flavor of the tart.

Is There A Substitute For Whisky In The Ecclefechan Tart Recipe?

If you prefer not to use whisky, you can substitute it with a non-alcoholic option such as apple juice or orange juice. However, whisky adds a distinctive depth of flavor, so the tart may taste slightly different with the substitute.

How Do I Prevent The Pastry From Becoming Soggy In The Tart?

To prevent a soggy pastry, it’s important to blind-bake the crust before adding the filling. This involves baking the pastry crust on its own for a short time with baking beans to help it set and become crispy before adding the wet filling.

Can I Use A Pre-made Pastry For The Ecclefechan Tart?

Yes, you can use a pre-made shortcrust pastry if you want to save time. However, making your own pastry from scratch will give the tart a more authentic, homemade taste and texture.

Can I Make This Tart Gluten-free?

To make Jamie Oliver’s Ecclefechan tart gluten-free, you can substitute the shortcrust pastry with a gluten-free version. You can also ensure that the dried fruits and nuts used are certified gluten-free.

How Do I Know When The Ecclefechan Tart Is Done Baking?

The Ecclefechan tart is done when the filling is set and lightly golden on top, and the pastry is golden brown and crisp. You can insert a toothpick into the center of the tart, and it should come out clean when the tart is fully baked.