Eaglais Fhèichin is a Scottish Gaelic (pronounced ‘garlic’) word. Pronounced ‘Ekel – feck – an’ so in English it is known as Ecclefechan.

Ecclefechan town lies in the valley of the Mein Water, 5 miles north of the English border in Scotland and close to Gretna Green famed as a place since 1754 for lovers to elope and marry without their parent’s consent. In Common Brittonic, Ecclefechan means ‘small church’ but when Gaelic swept through the area, the belief rose that the name derived from the 7th century St Féchín of Fore.

There is no history of Ecclefechan tart but it is believed to be named after this town. It is somewhat similar to a butter tart, a crust pastry with a filling of fruit, almonds, sugar, butter and wine, made in Britain from the early 18th century. Similar local tarts are Border tart and Eyemouth tart which are pastries with dried fruit but they differ in their origins, fillings and flavours.

Onceover the dough for the base would have been taken from the weekly bread making but nowadays is made with ground almonds, golden caster sugar, flour, butter and egg. The filling consists of flame raisins and English walnuts flavoured with whisky (Scottish of course!), cinnamon and lemon zest and enveloped in a mix of butter, eggs and dark brown sugar which caramelises in the oven and holds the lovely ingredients together.

Serve warm with a smoked whisky cream and a wee dram.

#GlobalApron