They can be made in a bun tin, muffin tin - like mine, or even as a large tart in a quiche/tart tin - it's entirely up to you. I prefer the individual tarts, as they are easier to serve to your guests. These all butter pastry tarts are named after Ecclefechan, a town in Dumfries and Galloway, and are filled with the finest ingredients – sultanas, cherries, and almonds. Traditional Scottish baking is used to make this dish. I have wanted to try Ecclefechan Tarts for so long. These delighful tarts, which can be individual or just one large tart, originate in the village of Ecclefechan which in is Dumfries and Galloway in southwest Scotland.

To make the pastry, use the flour to make a mound on the work surface, then make a well in the centre. Place all the other ingredients except for the milk in the middle. Ecclefechan also has links to the Guinness family, the story of the Whistling Ploughboy of Ecclefechan under the title A Guinness With a Difference was produced by ministries and charts the ploughboy's influence under God on the Guinness family. You can sprinkle some icing sugar over the tarts once the cool down for a more festive look, but that's entirely optional. To make the pastry, sift the flour in a large bowl, add the butter cut into cubes, and use your fingers to rub them together until it resembles breadcrumbs To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).

More food for thought...

The High Street of the village has a burn which runs through a culvert below it. This culvert was constructed in 1875 by Dr George Arnott at his own expense.

Another Scottish festive treat for you - after the delicious Scottish shortbread, these Ecclefechan tarts are sure to be your favourite Christmas bake, and the perfect addition to your Christmas treats list. Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges. Whilst the dough chills, prep the tart filling. Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. Set this aside to cool for about 5 minutes. Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes. For Individual Mini Tarts An important step is rolling the dough thin, as otherwise you end up with tarts that have more pastry than filling.Serve it with some spiced caramelised apples and nice ice cream on the side to really bring out the flavours.