Prep 1 hr
Cook 2 hrs
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. It tastes like a big luscious butter tart!
- 1 cup all-purpose flour
- 1⁄4 cup powdered sugar
- 1 pinch salt
- 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 4 teaspoons chilled whipping cream
- 1⁄2 cup unsalted butter, melted
- 1⁄2 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon, zest (packed)
- 1⁄2 teaspoon cinnamon
- 2 cups dark raisins
- 1 cup walnuts, coarsely chopped
- 1 1⁄4 cups chilled whipping cream
- toasted walnuts (to garnish)
- For crust: Blend flour, sugar, and salt in processor 5 seconds.
- Add butter.
- Using on/off turn, 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.
- Roll out dough on lightly floured surface to 12 inch round.
- Transfer dough to a 9 inch diameter tart pan with removable bottom.
- Cut overhang to 1/2 inch and fold in, forming double thick sides.
- Refrigerate crust 30 minutes.
- Preheat oven to 375°F.
- Line crust with foil; fill with dried beans or pie weights.
- Bake until sides are set and slightly brown, about 30 minutes.
- Remove foil and beans and continue to bake until pale golden brown, pressing with back of fork and piercing if crust bubbles, about 10 minutes.
- Cool crust in pan on a rack for 30 minutes.
- For filling: Blend butter and sugar in a bowl.
- Whisk in eggs 1 at a time, then lemon juice, lemon peel, and cinnamon.
- Stir in raisins and 1 cup chopped nuts.
- Pour into crust and bake tart until filling is deep brown and set in center, covering crust edges with foil if browning too quickly, about 30 minutes.
- (Can be made 1 day ahead. Cover and let stand at room temperature.) Beat cream in medium bowl until peaks form.
- Push up pan bottom, releasing tart.
- Spoon cream alongside and garnish with toasted nuts to serve.