This rich concoction of butter and dried fruits in a pastry shell originated from the small town of Ecclefechan in the south of Scotland. The filling traditionally consisted of chopped nuts and dried fruits - currants and sultanas, for the most part - mixed with brown sugar and a splash of white vinegar, although today many recipes call for a mixture of fruits, while some even add candied cherries.

Ecclefechan butter tarts are the perfect choice for traditional Scottish festivities, especially when served warm, with a dollop of cream infused with whiskey and honey.