Ecclefechan Tart with a Wee Dram
There’s something about an Ecclefechan tart that tastes like home — the kind of bake that carries the soft hush of a Scottish kitchen, where butter melts in the warmth of the range and steam fogs the windows against the winter cold.
This version, laced with a wee dram of good Scotch, feels like a whispered toast to my heritage. The sultanas swell with whisky and memory, the walnuts bring a fireside crunch, and the cinnamon wraps everything in that unmistakable festive embrace.
It’s the sort of tart you set in the centre of the table and suddenly everyone draws closer — forks poised, cheeks rosy from the cold, the room humming with laughter. A tart born from the Borders, but very much at home here at Shortcake Cottage, where old recipes are honoured, stories are shared, and a nip of whisky is always encouraged.
Serve warm, with cream or custard, and maybe… just one more wee dram.
Simple yet so much more than the sum of its parts, easy to prepare and even easier to devour.
This truly feels like a big scottish hug in a bow. Laced with whisky, it has a subtle nod to mincemeat..
Delicious served warm or cold, this one tends to ‘evaporate’….
Easy to make gluten free, just substitute your favourite gluten free pastry..
Ecclefechan tart with a Wee Dram
There’s something about an Ecclefechan tart that tastes like home — the kind of bake that carries the soft hush of a Scottish kitchen, where butter melts in the warmth of the range and steam fogs the windows against the winter cold.
This version, laced with a wee dram of good Scotch, feels like a whispered toast to my heritage. The sultanas swell with whisky and memory, the walnuts bring a fireside crunch, and the cinnamon wraps everything in that unmistakable festive embrace.
It’s the sort of tart you set in the centre of the table and suddenly everyone draws closer — forks poised, cheeks rosy from the cold, the room humming with laughter. A tart born from the Borders, but very much at home here at Shortcake Cottage, where old recipes are honoured, stories are shared, and a nip of whisky is always encouraged.
Serve warm, with cream or custard, and maybe… just one more wee dram.
