Archibald Arnott (1772–1855), [6] Napoleon's doctor on St Helena, was born in Ecclefechan on 18 April 1772 at Kirconnel Hall. He returned to Ecclefechan in his retirement and he was also buried in the Ecclefechan churchyard. a b c d e Watson, W.J. (1926). The History of the Celtic Place-Names of Scotland (2011ed.). Birlinn. p.168. ISBN 9781841583235.

Butter tarts can be stored in an airtight container for up to two days at room temperature or five days in the refrigerator. It is acceptable to eat the vegetables cold or serve them at room temperature if they are kept in the refrigerator. How To Fix A Runny Butter Tart Filling Mixed dried fruit, sultanas, raisins, currants and mixed dried peel, is the main ingredient in the filling. The flavour combination works so well. Walnuts are added into the mix too and I also added some chopped glace cherries. That combination works so well for Christmas, which means that these little tarts would be a good alternative to mince pies. A traditional Eccelefechan Tart is a delightful mixture of sugar, dried fruit, and butter inside of a sweet shortcrust pastry tart. It can be made as one large tart or as individual tarts, similar to Christmas mince pies.Spoon the mixture into the prepared pastry cases, they shouldn’t be filled to the top as the mixture will rise during baking. This scrumptious product also fits perfectly into our luxury range of traditional Scottish delicacies.

You can freeze Ecclefechan Tarts, seal them in an air-tight container, and they will last up to 6 months.Remove from the freezer and allow to warm to room temperature on the kitchen bench. This recipe would make a fruit tart but not an Ecclefechan tart. There is no vinegar in your recipe and you use cinnamon and lemon peel. These are not in a traditional Ecclefechan tart. Also, the comment that you will "love this if you like traditional English deserts", you will not as this is a Scottish recipe. Whatever this recipe is I'm sure it will taste nice, but it ain't an Ecclefechan tart. luxurious Ecclefechan Tarts have even won a Gold Award at the Guild of Fine Food Great Taste Awards in 2008.Sounds delicious? They really are! Mince pies are the more popular mini tarts throughout the festive season, and while they look and are made in a similar way, the Ecclefechan tarts aren't as overly sweet and have no brandy in their filling.

Rub the butter into the dry mixture until it resembles fine breadcrumbs(I did the entire process in my processor). mixed dried fruit - or you can use whatever dried fruit you have around, sultanas, raisins, cherry glace, and so on The flavour is sweet and striking, with subtle hints of caramel thanks to the sugar and butter. Some versions of the tart use more butter and sugar and less fruit, so they are lighter in colour. We prefer to load them up with fruit, but you can play with the ratio if you like. light brown sugar - the dark one makes the filling a lot darker and richer and more similar to the mince pies, I prefer the light brown sugar The ecclefechan tart is a classic Scottish dessert that has been around for centuries. It is made with a shortcrust pastry and is filled with a sweet filling made from Ecclefechan jam. The tart is then dusted with icing sugar and served with a dollop of cream. Butter Tarts: A Canadian Classic

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Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. 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. Step 2 An Ecclefechan tart is a simple mixture of sugar, currants and butter. Some people, like us, now use dried fruits rather than currants. The latter is more traditional, so it depends on your own tastes.