Ecclefechan tarts

Method
Prep:15min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hr 

1. For the pastry: Place the butter, flour, sugar and egg yolk in the bowl of a food processor; blend until it looks like breadcrumbs. Add one or two tablespoons of cold water and blend again until the dough comes together in a ball. Remove, wrap in cling film and refrigerate for an hour.
2. Preheat the oven to 190 C / Gas 5. Lightly grease and dust two 12-hole bun tins with plain flour.
3. For the filling: Beat butter and sugar together until lighter in colour. Add beaten eggs and mix again. Stir in raisins, walnuts, lemon zest, lemon juice and cinnamon.
4. Roll out the pastry on a lightly floured surface until it is about 2mm thick. Use an 8cm cutter or the rim of a glass to stamp out pastry circles to line the bun tins. You will need to re-roll the pastry trimmings a few times before you have enough.
5. Spoon the filling into each tart shell until about 3/4 full.
6. Bake for 12 to 15 minutes, or until pastry is lightly golden in colour. Leave to cool for a few minutes, then transfer to a wire rack to cool down completely.
7. Dust with icing sugar just before serving or heat them up and serve with whipped cream.

To make pastry by hand:

Place the butter, flour and sugar in a bowl and rub together until it looks like coarse breadcrumbs. Add the egg yolk and 1 or 2 tablespoons of cold water; mix with your hands until the pastry comes together in a ball. Wrap with cling film and chill for one hour.