![Ecclefechan tarts Five pastry tarts on a circular cooling tray](https://images.immediate.co.uk/production/volatile/sites/2/2024/10/EcchelfanMincePiespreview-c1f37f7.jpg?quality=90&resize=556,505)
Ecclefechan tarts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6 tarts
- 2 english breakfast teabags
- 120g dried sultanas
- 60g dried cranberries
- 320g ready-rolled shortcrust pastry
- 80g applegrated
- 75g soft dark brown sugar
- 1 tbsp orange zest
- ½ tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 75g walnutschopped
- 50g butter
- 3 tbsp grape molasses
- 1 egg
Nutrition: per serving
- kcal584
- fat33.3g
- saturates11.8g
- carbs61.5g
- sugars39.8g
- fibre4g
- protein7.4g
- salt0.9g
Method
step 1
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.
step 2
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.
step 3
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
step 4
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.
step 5
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
step 6
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.