Name: Ecclefechan Tart
Yield: Makes 8 servings
Ingredients: 1 cup all purpose flour; 3/4 cup powdered sugar; Pinch of salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 4 teaspoons chilled whipping cream; 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup (packed) dark brown sugar; 2 large eggs; 1 tablespoon fresh lemon juice; 1 teaspoon (packed) grated lemon peel; 1/2 teaspoon ground cinnamon; 2 cups dark raisins; 1 cup walnuts, coarsely chopped; 1 3/4 cups chilled whipping cream; Toasted walnuts

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Ecclefechan TartMARK THOMAS

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

Recipe notes

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