Ecchlefechan Tart
- Ready In:
- 3hrs
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
CRUST
- 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
-
FILLING
- 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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0