Ecclefechan Tart

Name: Ecclefechan Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 118 milliliters (packed) dark brown sugar; 2 larges eggs; 1 teaspoons ground cinnamon; 1 Tbsp fresh lemon juice; 1 teaspoon (packed) grated lemon peel; 177 milliliters powdered sugar; 473 milliliters dark raisins; 1 pinch Pinch of salt; 118 milliliters (1 stick) unsalted butter, melted; 8 servings Toasted walnuts; 414 milliliters chilled whipping cream

Need a vegetarian dessert? Ecclefechan Tart could be a tremendous recipe to try. This recipe makes 8 servings with 754 calories, 10g of protein, and 52g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up walnuts, salt, powdered sugar, and a few other things to make it today.

Instructions

Blend flour, sugar, and salt in processor 5 seconds.

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All Purpose Flour

Sugar

Salt

Add butter. Using on/off turns, process until mixture resembles coarse meal.

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Butter

Add cream. Using on/off turns, process until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

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Cream

Dough

Wrap

Roll out dough on lightly floured surface to 12-inch round.

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Dough

Roll

Transfer dough to 9-inch-diameter tart pan with removable bottom.

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Dough

Equipment you will use

Tart Form

Cut overhang to 1/2 inch and fold in, forming double-thick sides. Refrigerate crust 30 minutes.

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Crust

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights.

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Dried Beans

Crust

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Aluminum Foil

Oven

Bake until sides are set and slightly brown, about 30 minutes.

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Oven

Remove foil and beans. Continue to bake until pale golden brown, pressing with back of fork and piercing if crust bubbles, about 10 minutes. Cool crust in pan on rack 30 minutes.

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Beans

Crust

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Blend butter and sugar in bowl.

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Butter

Sugar

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Bowl

Whisk in eggs 1 at a time, then lemon juice, lemon peel, and cinnamon. Stir in raisins and 1 cup chopped nuts.

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Lemon Juice

Lemon Peel

Cinnamon

Raisins

Egg

Nuts

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Whisk

Pour filling into crust.

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Crust

Bake tart until filling is deep brown and set in center, covering crust edges with foil if browning too quickly, about 30 minutes. Cool tart. (Can be made 1 day ahead. Cover and let stand at room temperature.)

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Crust

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Oven

Aluminum Foil

Beat cream in medium bowl until peaks form. Push up pan bottom, releasing tart.

Ingredients you will need

Cream

Equipment you will use

Bowl

Frying Pan

Cut tart into wedges; arrange on plates. Spoon cream alongside and garnish with toasted nuts.