I first stumbled upon the idea of an Ecclefechan tart during a cozy weekend in the countryside. There was something about the charming simplicity of the tart that immediately appealed to me. It felt like the kind of dessert you’d find at a rustic tea house, where time slows down, and every bite feels like an indulgence in tradition. After learning that Jamie Oliver, the famous British chef, had a version of this tart, I was curious to try it out.
Ecclefechan tart, originating from the village of Ecclefechan in Scotland, is a wonderfully rich dessert. It has a deep, nutty, and sweet flavor that’s comforting and satisfying. The way it balances the tang of currants with the creamy sweetness of syrup is a delightful surprise.
As I dove into Jamie Oliver’s recipe, I quickly found that it combines modern technique with age-old ingredients. The tart was everything I hoped for: buttery, crisp pastry, a chewy, nutty filling, and just the right amount of sweetness. I couldn’t wait to share the recipe and all the insights I’ve gathered along the way.
Jamie Oliver’s Ecclefechan Tart Recipe
Jamie’s version of the Ecclefechan tart is nothing short of spectacular. It uses simple ingredients, but the way they come together creates a beautifully layered flavor profile. I think what I love most about his recipe is how approachable it is. You don’t need to be an expert baker to get it just right.
Here’s A Breakdown Of The Recipe
- Pastry: Flaky, buttery, and slightly sweet, this is the base for the tart.
- Filling: A mix of currants, walnuts, sugar, butter, and syrup. The beauty is in the balance of flavors.
- Baking: The tart bakes to a golden perfection, with the filling setting into a deliciously chewy, nutty texture.
Every time I make this recipe, it feels like a new adventure. The smell of the pastry baking in the oven and the rich, sweet aroma that fills the kitchen always brings me back to that peaceful afternoon in the country.
Ingredients Needed
Jamie’s recipe isn’t overly complicated when it comes to the ingredients. Here’s what you’ll need to make your own Ecclefechan tart:
-
For The Pastry
- 250g plain flour
- 125g cold butter (cut into cubes)
- 60g caster sugar
- 1 egg
- A pinch of salt
-
For The Filling
- 200g currants
- 100g shelled walnuts (chopped)
- 100g light brown sugar
- 100g butter (melted)
- 100ml golden syrup (or light treacle)
- 1 large egg
- 1 tsp vanilla extract
- A pinch of sea salt
The ingredients list is simple, but the combination of textures and flavors creates something special.
How To Make Jamie Oliver’s Ecclefechan Tart
When I first made this tart, the steps felt almost meditative. There’s something relaxing about rolling out dough, preparing the filling, and then watching it all come together in the oven. Here’s how you can make it too:
-
Make The Pastry
- In a food processor, pulse the flour, butter, sugar, and salt until it resembles breadcrumbs.
- Add the egg and pulse again until the dough just comes together.
- Wrap the dough in plastic and chill for at least 30 minutes.
-
Prepare The Filling
- Mix the currants, chopped walnuts, sugar, melted butter, golden syrup, egg, vanilla extract, and sea salt in a bowl. Stir until everything is combined.
-
Assemble The Tart
- Preheat the oven to 180°C (350°F).
- Roll out the pastry on a floured surface and line a tart tin (about 23cm in diameter).
- Fill the pastry shell with the prepared filling, spreading it evenly.
-
Bake
- Bake for 25-30 minutes, or until the filling has set and the pastry is golden brown.
- Let the tart cool before slicing and serving.
I always take a moment to appreciate the golden-brown crust and the way the filling looks like it’s perfectly set. When you take a bite, the contrast between the crisp pastry and the chewy filling is what makes this tart so unforgettable.
Ingredient Science Spotlight
Every ingredient in this tart plays a role that contributes to its perfect harmony. I find the science behind these ingredients fascinating.
- Flour: The plain flour gives the pastry a soft structure. The gluten doesn’t overdevelop, so you get a tender, flaky crust.
- Butter: The cold butter in the pastry keeps it light and flaky. Butter also brings richness to the filling, complementing the sweetness of the syrup.
- Golden syrup: This is the star of the filling. The syrup’s subtle, rich sweetness deepens the flavor of the tart, while adding moisture and a nice chew to the nuts and currants.
- Nuts: Walnuts bring not just flavor but also texture. When baked, they become slightly toasted, adding a toasty, nutty flavor to balance the sweetness.
- Eggs: The egg in both the pastry and the filling serves as a binder, giving structure and smoothness to the finished tart.
Understanding the roles of each ingredient makes me appreciate the recipe even more. It’s like everything is carefully chosen to create the perfect bite.
Expert Tips
- Chill the dough: Don’t skip the chilling step. It helps the pastry hold its shape when baking and prevents it from shrinking.
- Use room temperature eggs: If you use cold eggs, it can make the filling seize up. Room temperature eggs will help the filling come together smoothly.
- Watch the baking time: Every oven is different, so keep an eye on the tart. If the edges of the pastry brown too quickly, cover them with foil.
- Make ahead: This tart actually tastes better the next day, after the flavors have had time to meld together. So, feel free to bake it a day in advance.
Recipe Variations
While Jamie Oliver’s Ecclefechan tart is already fantastic as is, you can experiment with some small variations:
- Substitute the walnuts: Try using pecans, hazelnuts, or almonds. Each nut will bring its own unique flavor and texture.
- Add spices: A pinch of cinnamon or nutmeg in the filling can bring a warm, spiced twist.
- Swap the syrup: If you want a darker, more robust flavor, try using treacle instead of golden syrup.
- Make it dairy-free: Replace the butter with a non-dairy alternative, like coconut oil or vegan butter.
Experimenting with these variations allows you to put your own spin on the classic tart.
Final Words
Making Jamie Oliver’s Ecclefechan tart feels like an invitation to slow down and appreciate the beauty of simple ingredients. It’s a recipe that connects you with tradition while still allowing room for creativity. Whether you stick to the original recipe or add your own twists, this tart is sure to delight anyone who gets a taste.
FAQs
What Is An Ecclefechan Tart?
An Ecclefechan tart is a traditional Scottish dessert made with a buttery pastry crust, filled with a rich mix of dried fruit, nuts, and a sweet syrup filling.
Can I Make Jamie Oliver’s Ecclefechan Tart Ahead Of Time?
Yes, you can make the tart a day ahead and store it in an airtight container. Just let it cool completely before covering.
What Kind Of Nuts Are Used In Jamie Oliver’s Ecclefechan Tart?
Jamie uses a mix of walnuts and hazelnuts, adding a lovely crunch and depth of flavor to the tart.