Jamie Oliver’s Ecclefechan Tart is his take on a traditional Scottish dessert that brings together rich, buttery flavors with a slightly tangy twist. It’s a beautifully rustic tart, combining a smooth, creamy filling with a mix of dried fruit, nuts and a hint of whisky. Think of it as a cousin to pecan pie but with a much more earthy, Scottish vibe. The name ’Ecclefechan’ comes from a small village in Scotland where this dessert is believed to have originated. While the tart itself is indulgent, it has a homemade charm that makes it feel like it was made by your grandma. if she was an exceptional baker.
This tart isn’t just about being sweet; it has layers of flavor, thanks to the combination of shortcrust pastry, buttery filling and that signature punch of Scotch whisky. The dried fruit adds texture and richness while the nuts ground it all with a satisfying crunch. It’s the perfect dessert for an autumn evening or any time you want something both comforting and a little fancy.
Jamie Oliver Ecclefechan Tart Recipe
Ingredients Needed
Here’s what you’ll need to whip up this indulgent Scottish treat:
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For The Pastry
- 225g plain flour – This is the base of your shortcrust pastry, giving it that light, crumbly texture.
- 115g unsalted butter – Cold and chopped into cubes to create a smooth dough.
- 50g caster sugar – To add a bit of sweetness to the pastry, making it the perfect vehicle for the filling.
- 1 large egg – For binding everything together.
- A pinch of salt. To balance the sweetness and bring out all the flavors.
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For The Filling
- 75g unsalted butter – More butter to create a rich, smooth filling.
- 100g light brown sugar – The sugar adds a rich, caramel-like sweetness that balances the tangy fruit.
- 2 large eggs – For structure, helping the filling set beautifully.
- 1 tablespoon whisky – The iconic Scottish touch that gives the tart its distinctive flavor.
- 100g mixed dried fruit. Raisins, sultanas or currants work perfectly. These soak up all the flavors from the filling, softening and adding depth.
- 50g chopped nuts (e.g., pecans or walnuts). Adds a satisfying crunch to contrast with the smooth filling.
- 1 tablespoon cornflour – This helps thicken the filling and gives it the right consistency.
- Zest of 1 lemon. A fresh, zesty note to balance the sweetness of the fruit and sugar.
Equipment Needed
To make Jamie’s Ecclefechan Tart, you don’t need too much specialized equipment. Here’s a basic list of what you’ll need:
- Food processor (optional) – If you’re making your own pastry from scratch, a food processor can save you time and effort. It helps mix the butter and flour together quickly for a crumbly texture.
- Rolling pin – To roll out the dough to the perfect thickness for the tart base.
- 9-inch tart tin (preferably with a removable bottom). This makes it easier to remove the tart after baking, so you get a neat, professional look.
- Mixing bowls – You’ll need these to prepare both the pastry and the filling. Nothing too fancy-just standard bowls for mixing.
- Whisk – For mixing the eggs and sugar for the filling.
- Oven – A regular oven will do just fine. The tart bakes at a moderate temperature, so a conventional oven is all you need.
How To Make Jamie Oliver’s Ecclefechan Tart
Step 1: Making The Pastry
Start by making the pastry. In a food processor (or by hand), combine the flour, butter and sugar. Pulse until the mixture resembles breadcrumbs. Add the egg and a pinch of salt, then pulse again until the dough starts to come together. If you’re working by hand, rub the butter into the flour first, then stir in the sugar, egg and salt.
Turn the dough out onto a lightly floured surface and knead it just enough to bring it together. Roll it out to fit your tart tin, lining the tin with the pastry. Chill the lined tart tin in the fridge for about 15 minutes to prevent the pastry from shrinking when baking.
Step 2: Baking The Pastry
Preheat your oven to 180°C (350°F). Line the chilled pastry with parchment paper and fill with baking beans or rice. Bake for around 15 minutes, then remove the paper and beans and bake for another 5 minutes or until lightly golden. This is called blind baking and helps keep the pastry crisp.
Step 3: Preparing The Filling
While the pastry is cooling, make the filling. Melt the butter and sugar together in a pan over low heat until they’re fully combined. Add the whisky, eggs, lemon zest and cornflour, whisking to combine. Stir in the dried fruit and chopped nuts. Once everything is mixed together, remove from heat and set aside.
Step 4: Assembling The Tart
Once the pastry shell has cooled, pour the filling into the shell, smoothing it out evenly. Bake the tart in the preheated oven for 30-35 minutes or until the filling has set and is golden brown on top.
Step 5: Let It Cool And Serve
Allow the tart to cool before removing it from the tin. You can serve it warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
What I Learnt
Making Jamie Oliver’s Ecclefechan Tart was a delightful experience. The process was surprisingly simple but the end result was impressive. The buttery shortcrust pastry was a perfect base-crispy and slightly sweet, providing a lovely contrast to the rich filling. The whisky added an unexpected depth, giving the tart a warm, almost smoky flavor that paired beautifully with the fruit and nuts.
One of the things I noticed while making this tart is how flexible it is. You can tweak the types of dried fruit or nuts based on what you have on hand, making it a great recipe to adapt. The real star, though, is the filling. it’s the kind of dessert that makes people ask for the recipe.
Recipe Tweaks For Jamie Oliver’s Ecclefechan Tart
Jamie Oliver’s Ecclefechan Tart is already a perfect treat but there are always ways to tweak it based on your taste or dietary preferences. Here are a few ideas to play with the recipe:
1. Swap the Pastry:
If you’re not a fan of shortcrust pastry or want something lighter, you can switch it up with puff pastry. It’ll give a flakier texture, adding a bit of sophistication to the tart. For a gluten-free version, try using a gluten-free pastry mix or even a base made with almond flour for an earthy flavor.
2. Adjust the Sweetness:
The traditional tart is on the sweeter side but you can dial back the sugar to suit your preference. If you’re aiming for a more subtle sweetness, swap some of the sugar for honey or maple syrup. It’ll add a rich flavor that pairs wonderfully with the tang of the fruit.
3. Add Some Spice:
A pinch of cinnamon or nutmeg can elevate the flavor profile, giving the tart a warmer, spicier undertone. You could also go for ground ginger or allspice if that suits your taste. These spices marry well with the fruit and nuts and provide an extra layer of complexity.
4. Go Vegan or Dairy-Free:
If you want a vegan version, simply swap the butter for plant-based options like margarine or coconut oil. For the eggs, you can use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Coconut cream or a dairy-free yogurt could replace the regular cream in the filling.
5. Change the Nuts:
Jamie’s recipe calls for a combination of walnuts and raisins but you can mix it up depending on what you have on hand. Hazelnuts, pecans or even almonds work great. If you’re feeling adventurous, toasted coconut flakes could add an extra depth to the tart’s texture.
Storage Tips For Leftovers
Ecclefechan Tart is just as delightful the next day and here’s how to store it so it stays fresh:
1. Cool Completely Before Storing:
Allow the tart to cool completely at room temperature before wrapping it up. This ensures that the pastry doesn’t become soggy from trapped moisture.
2. Airtight Containers:
Wrap the tart tightly in plastic wrap or store it in an airtight container. This helps prevent it from drying out. It’ll keep well for up to 3-4 days in the fridge.
3. Freezing:
If you’re not planning on finishing the tart soon, you can freeze individual slices or the whole tart. Wrap it in cling film and then in foil to protect it from freezer burn. It’ll last in the freezer for up to a month. When you’re ready to eat, just defrost it in the fridge overnight and reheat gently in the oven at a low temperature to preserve its crispiness.
4. Reheating:
To reheat, pop the tart back into a warm oven (about 160°C/320°F) for 10-15 minutes or until heated through. This helps retain that perfect, crumbly pastry texture.
What To Eat With Jamie Oliver’s Ecclefechan Tart?
This tart is such a versatile dessert that you can pair it with a variety of different foods:
1. Fresh Cream or Custard:
Classic and simple. A dollop of lightly whipped cream or a drizzle of custard can take this tart to the next level. The creaminess complements the tart’s richness and the custard adds a silky texture that contrasts nicely with the crispy pastry.
2. Ice Cream:
Vanilla, caramel or even something a little more unusual like rum-raisin or cinnamon ice cream would be a killer match. The cold ice cream and warm tart balance each other beautifully.
3. Fresh Berries:
Serve the tart with a side of fresh berries-blueberries, raspberries or strawberries. The acidity of the berries brightens up the deep sweetness of the tart, creating a wonderful contrast.
4. Coffee or Tea:
Ecclefechan Tart pairs excellently with a cup of coffee or strong black tea. The slightly bitter taste of the drink balances out the sweetness of the tart, making it an ideal afternoon snack or after-dinner treat.
5. A Cheese Platter:
If you’re serving this tart at a more elevated gathering or as part of a dessert spread, consider pairing it with some soft cheeses like brie or goat cheese. The tart’s sweet fruitiness plays off the creamy, tangy flavors of the cheese.
FAQs
What Makes Jamie Oliver’s Ecclefechan Tart Unique?
Jamie’s version combines a rich mix of currants, walnuts, and a hint of whisky in a buttery pastry for a sweet, nutty kick.
Can I Make The Pastry For Jamie Oliver’s Ecclefechan Tart In Advance?
Yes! You can make the pastry a day or two ahead and keep it in the fridge. Just let it come to room temperature before rolling it out.
Is There An Alternative To Using Whisky In The Filling?
You can replace the whisky with apple juice or a splash of water for a non-alcoholic version, though it will slightly change the flavor profile.
