Ecclefechan tarts

Boil 250ml of water, pour into a bowl, add the teabags and make a very strong tea. Add the sultanas and cranberries, then leave for 15 mins.

Using a 10cm cookie cutter or small plate, cut out six circles of pastry and use them to line the holes of a muffin tin, ensuring the pastry comes up to the top with no air bubbles. Chill for 1 hr. Use any left-over pastry to cut out stars or holly leaf shapes to decorate the top, if you like.

Drain the fruit from the tea and squeeze the grated apple to remove some moisture. Put all the fruit into a mixing bowl with the sugar, orange zest, nutmeg, cinnamon, walnuts and ½ tsp of fine sea salt

Heat the butter in a pan for 4-5 mins until it starts to turn golden brown and smell nutty. Pour the butter over the fruit, along with the molasses. Mix well and leave to cool for 2 mins. Mix in the egg.

Heat the oven to 190C/170C fan/gas 5 and put a baking sheet in the oven. Remove the pastry from the fridge, spoon 2 heaped tbsp of filling into each tart, compacting it down, then top with a pastry decoration

Put the tray onto the hot baking sheet and bake for 28-30 mins or until golden. Leave to cool in the tray for 15 mins, then transfer to a wire rack to cool completely.