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Home » Dairy Free Recipes » Gluten Free Ecclefechan Tarts

Gluten Free Ecclefechan Tarts

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How to make Gluten Free Ecclefechan Tarts by Glutarama

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I’ve had these Gluten Free Ecclefechan Tarts on my to-do-list for quite some time. They are gluten free with my favourite gluten free pastry and can easily be made dairy free too with a simple switch for plant based butter. I’ve not yet worked out how to make these egg free though. Let me know if you would be interested in such as recipe in the comments below.

The humble Ecclefechan Tart became rather popular in 2007 all thanks to Sainsbury’s promoting them as an alternative to mince pies. But there was a bit of confusion over what they are and where they come from, so this post not only holds a delicious recipe for Ecclefechan Tarts, but also a bit of history on the tart and its origins too.

Gluten Free Ecclefechan Tarts

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Skip to the good bit

  • What is an Ecclefechan Tart?
  • Where do Ecclefechan Tarts come from?
  • What does Ecclefechan mean?
  • A thank you to Miss Lilly
  • Why add vinegar to an Ecclefechan recipe?
  • Can Coeliac’s have vinegar?
  • How to make an Ecclefechan Tart
  • What different fruit and nuts can I add?
  • Easy pastry hack to fill your tins
  • Fan of fruit pies? Here are more recipes you might like
  • Gluten Free Ecclefechan Tarts Recipe

What is an Ecclefechan Tart?

Simply put, an Ecclefechan Tart is a rich, sweet, dried fruit tart either in a flan size or individual tart size. It’s similar to the mince pie in the fact its dark and rich with dried fruits and a pastry crust but that’s where the similarities end.

Ecclefechan actually have no added spices, so those who aren’t keen on mincemeat, for this exact reason, this is welcome news. The filling ingredients are; dried fruit, butter, brown sugar, egg and vinegar – that’s it.

Gluten Free Ecclefechan Tarts easy to make by Glutarama

Where do Ecclefechan Tarts come from?

Hands up who thought Ecclefechan came from Germany (puts hand up, then down when no one else puts their hand up!)

Honestly, I thought it was a Germanic recipe for years. This is why I love researching tradition recipes, I learn so much.

Let me enlighten you if you didn’t already know. Ecclefechan is actually a small town, or rather a large village near Locherbie in Dumphris and Galloway in the south of Scotland. You can drive through it on the A74.

Ecclfechan Hotel - how to make an Ecclefechan Tart
photo from gallery on Ecclefechan Hotel (built 1730’s) website

What does Ecclefechan mean?

The village apparently is known locally as Fechan. Its name is said to come from the Gaelic ‘Eaglais Fheichein’ which is believed to mean ‘Little Church’.

Ecclefechan is pronounced Eck-el-fech(as in loch)-han .

A thank you to Miss Lilly

As part of my research I came across many slight variations of the recipe but this one touch my heart as it was dedicated to Miss Lilly whoever she was. I wanted to use her recipe but make it simpler in terms of ingredients we’re more likely to have in our cupboards these days. Plus three 10 inch flans is quite a lot so I’ve scaled down the amounts too!

Ecclefechan Butter Tart Recipe

passed down with grateful thanks from Miss Lilly

INGREDIENTS:        11/2 lb Soft Dark Brown Sugar

                                    2lb Dried Mixed Fruit

                                    8oz Chopped Mix Nuts

                                    1lb Melted Butter (unsalted)

                                    3 Table Spoons of Red Wine Vinegar

                                    8 eggs

                                    Short Crust Pastry

Makes enough to bake 3 x 10” Flan dishes – This dish once cooled will freeze well

Source: Ecclefechan Butter Tart Recipe – Selkirk Arms Hotel 46 miles from Ecclefechan

Why add vinegar to an Ecclefechan recipe?

This was an interesting thing to research. There were several theories out there. I’d started with the idea that vinegar was a special ingredient linked to the town of Ecclefechan. Obviously not where vinegar originates as that’s from ancient Rome. That theory was a dead end.

I next wondered if the vinegar helped elevate the flavours of the fruits in the Ecclefechan Tarts? This is true as vinegar (like salt) brings out the flavours in things and this works for both savoury and sweet dishes.

Finally the answer came from someone who follows me on social media. I say the answer, it’s not bonafede as 100% the actual reason but it does 100% work. This helpful person pointed out that the vinegar prevents sugars from crystalising and YES! my Ecclefechan Tarts do not crystalise so this I am taking as gospel and feel I have satisfied my need to know why vinegar is added to Ecclefechan Tarts.

Can Coeliac’s have vinegar?

But wait! Can a Coeliac have vinegar?

A follower on my Facebook Group – Gluten Free for Life wrote this after I posted a request to my Scottish friends for memories of Ecclefechan Tarts.

Vinegar has gluten in it, so you can’t add to your recipe 😱

This was my reply

Actually no, malt vinegar does not have gluten (over 20ppm) in it because the barley malt is stripped of gluten in the fermentation and distillation process.

Malt vinegar is however NOT okay for anyone intolerant to BARLEY because (of course) it still has BARLEY in it.

The traditional recipe for Ecclefechen has white or red wine vinegar in it. So no BARLEY or GLUTEN has gone anywhere near the vinegar.

Balsamic vinegar is also gluten free because this is made from a reduction of wine into a deliciously thick rich vinegar (it takes years, hence the cost!)

Coeliac UK did mark all vinegars up as gluten free until a year or two ago. However they have since removed vinegar from it’s directory of safe products. Not because it’s not gluten free but because they want to encourage the vinegar industry to put their money where their mouth is and use the Cross-Grain marker.

Coeliac UK wrote about it here Barley Malt Vinegar and Malt Extract Explained – please note this advice would not be true if in US or Australia as they do not have the 20ppm exception.

How to make an Ecclefechan Tart

As mentioned previously. Ecclefechan Tarts are very similar to mince pies in the fact that they are rich fruit filled pastry shells. So the process for making them is similar but not the same.

To make Ecclefechan you need to make your gluten free pastry (I always chill my pastry to prevent shrinkage). Next you make the filling which is super simple.

In a large bowl add the dried fruit, nuts, dark brown sugar, melted butter, vinegar and egg – then mix. That’s it. No added spices or gluten free suet.

Finally, bake in the oven for 20 minutes of so until the tops are crispy and look similar to that of a pecan pie or treacle tart.

How to make Gluten Free Ecclefechan Tarts by Glutarama
How to make Gluten Free Ecclefechan Tarts by Glutarama
How to make Gluten Free Ecclefechan Tarts by Glutarama

What different fruit and nuts can I add?

In honour of Miss Lilly I have kept this Ecclefechan recipe simple as I believe the old ways are often the best. However, if you want to switch things up a bit and make these into luxury Ecclefechan then you could consider adding anything from the list below.

  • glace cherries
  • dried cranberries
  • dried blueberries
  • dried cherries
  • chopped pecans
  • chopped walnuts
  • pine nuts
  • dash of Scottish whisky
Gluten Free Ecclefechan Tarts easy to make by Glutarama

Easy pastry hack to fill your tins

I see people struggle with gluten free pastry and deep filled pastry tarts. The jam tart tins aren’t so bad as you just lay the pastry circles in the moulds and gently press down. With deep filled moulds it can be a different story so to make like easier I’ve shared my Gluten Free Pastry Hack in the form of a 40 second reel over on my Instagram page – click the link to see how I do it with no fail results every time!

Fan of fruit pies? Here are more recipes you might like

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Gluten Free Chocolate Orange Mince Pies
These Chocolate Orange Mince Pie are a delightful twist on the traditional classic Mince Pies, with dark chocolate chips dispersed in the rich mincemeat and a kick of orange extract these mince pie are sure to please at any festive gathering.
Check out this recipe
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Gluten Free Hot Cross Bun Treacle Tarts
The merging of two traditional recipes, these Gluten Free Hot Cross Bun Treacle Tarts combine hot cross buns and the delicious treacle tart in one mini bite. Made gluten free with easy adaptations to make the recipe dairy free and vegan too. A great simple recipe for the Easter tea table and great to use up those slightly stale hot cross buns.
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Check out this recipe
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Gluten Free Ecclefechan Tarts Recipe

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Gluten Free Ecclefechan Tarts

Glutarama
The humble Ecclefechan Tart is a wonderfully traditional tart originating in the small town of Ecclefechan. With simple, easy to source ingredients these tarts are a nod towards a mince pie but without the festive spices you'd expect and an egg to bind the filling together. This can make 6-8 tarts depending on the depth of your baking tin.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Tea Time, Treat
Cuisine Festive, Vegan
Servings 6 tarts
Calories 323 kcal

Equipment

  • deep cupcake tin
  • mixing bowl
  • silicone spatula
  • pastry blender
  • set of measuring spoons
  • Kitchen Scales

Ingredients
 
 

Gluten free sweet shortcrust pastry

  • 100 g gluten free plain flour
  • 40 g butter or butter alternative (I use Flora plant butter) I use Flora DF blocks for diary free version
  • 10 g lard/trex I use Trex or Crisp n Dry
  • 30 g light brown sugar
  • 1 egg(s)

Ecclefechan filling

  • 50 g sultanas [see notes for alternative]
  • 50 g currants
  • 50 g sliced almonds
  • 25 g mixed peel
  • 1 tsp apple cider vinegar
  • 100 g soft dark brown sugar
  • pinch salt
  • 1 egg(s)
  • 50 g melted butter

Instructions
 

To make the pastry

  • Add the butter, lard and flour to a bowl and using your finger tips rub until the mixture resembles crumbs or use a pastry knife/blender until you get the same result.
  • Stir in the caster sugar.
  • Make a well in the middle of the crumble mixture and then add the egg.
  • Using a rounded knife cut through the crumble mixture to incorporate the egg or water until the mixture starts to come together, now you can tip the contents of the bowl onto a clean kitchen worksurface.
  • Bring the crumble mixture together and begin to knead, this will take about 3 mins, no need to add more liquid, trust me it will come together.
  • Take your ball of pastry dough and pop into a Tupperware container and put in the fridge [optional] for at least 30mins to chill, this will prevent shrinkage in the final bake.

To make the Ecclefechan filling

  • Melt the butter and then in a bowl simply add all the filling ingredients and beat together to combine.

To build your Ecclefechan tarts

  • Take the chilled pastry out of the fridge and preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
  • Knead the pastry for a minute to make it manageable and roll out to approx. 3-4mm thick.
  • Using an 8cm cutter (I use a fluted cutter as they’re prettier) cut 6 (or however many you're making) circles.
  • Carefully place the large pastry circle into a 6 (or 12) pie tray and gently press down into the corners.
  • Add a dollop of the Ecclefechan mixture to each pastry case.
  • Pop into the oven for 20-22 mins depending on your oven or until a golden brown.
  • Remove from the oven and allow to cool almost completely in the tin before taking out, this pastry is fragile when hot/warm but fine to reheat afterwards.

Notes

If you wish, you can substitute the sultanas, currants and mixed peel for an equal quantity of mixed dried fruit.

Nutrition

Nutrition Facts
Gluten Free Ecclefechan Tarts
Amount per Serving
Calories
323
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
5
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
69
mg
23
%
Sodium
 
94
mg
4
%
Potassium
 
242
mg
7
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
12
%
Sugar
 
35
g
39
%
Protein
 
6
g
12
%
Vitamin A
 
312
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Christmas, Easy, Ecclefechan, Festive, Pastry, Scottish, Simple, Traditional
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23/11/2022 · Leave a Comment

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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