The traditional Scottish recipe of Ecclefechan Tarts is named after the town of Ecclefechan in Dumfries and Galloway.

These delicious all-butter pastry tarts are filled with the finest ingredients – sultanas (super special raisins), tart cherries, and almonds.

Not too sweet – but perfectly pleasant and buttery baked.

Each small, round deep cup of buttery shortbread pastry is filled to the brim with a satisfying rich, moist mixture of juicy sultanas and currants (raisins) combined with pieces of glace cherry and chopped almonds for texture, to create a mouth-watering and delicious sensation.

Serve warm or cold with a dollop of whipped cream.

Ecclefechan Tarts

Shortbread Crust:
1 cup Kerrygold butter, melted
1 cup powdered sugar
1 tsp. vanilla extract
¼ tsp. baking soda
¼ tsp. sea salt
2 ¼ cups all-purpose flour

Stir together the melted butter, sugar, vanilla, baking soda, and salt, until well combined. Mix in the flower, forming into a nice, buttery dough.

Chill for 30 minutes.

Roll out the dough between parchment paper sheets OR simply break apart and press into mini tart tins or muffin tins.

Preheat the oven to 400 degrees.

While the oven heats, whip together the filling.

Fruit & Nut Filling:
3 large eggs
½ cup powdered sugar
1/3 cup heavy cream
pinch of salt and a drizzle of vanilla extract
¼ cup sliced almonds
¼ cup dried tart cherries
¼ cup jumbo raisins

Whisk together the filling ingredients until smooth.

Pour into the prepared shortbread molds.