FOOD
LIVING
FOOD ❘ HOME ❘ CULTURE ❘ TRAVEL
CO-ORDINATED BY SARAH HAMILTON-WALKER
HIGHLAND FLING
A Burns Night supper will be all the more memorable with a delicious, showstopping dessert – especially one of these recipes, enhanced with a famous Scottish whisky liqueur
ECCLEFECHAN TARTS
Serves 12 Preparation time 25 minutes, plus chilling Cooking time 15-20 minutes
INGREDIENTS
For the pastry
• 200g/7oz plain flour
• 65g/23/4oz butter, cubed
• 75g/3oz caster sugar
• Zest of 1 orange
• 1 large egg yolk
• Icing sugar, for dusting
For the filling
• 60g/21/2oz butter, melted
• 100g/4oz soft dark brown sugar
• 1 egg, beaten
• Zest of 1 orange and 1 tbsp juice
• 3 tbsp Drambuie liqueur
• 150g/5oz mixed dried fruit
• 50g/2oz walnuts, roughly chopped
To
decorate
• Grated orange zest and strips of zest
• Icing sugar, for dusting
1. To make the pastry, rub together the flour and butter until it resembles fine breadcrumbs.
Mix in the sugar and orange zest, then add the egg yolk and 1½ tbsp ice-cold water. Bring together with your hands to form a dough. Sprinkle with a little more ice-cold water if the pastry is still too crumbly. Roll into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.