Edinburgh Tart Or Queen Marys Tart Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
1: ** british measurements **,
1: ingredients listed in recipe,
Directions:
The following recipe was introduced to me by the latter name with the story
that it had been devised as a treat when Mary Queen of Scots first came to
Edinburgh. It was certainly a tea time treat and because it is so easy to
make, well worth a try.
Directions:
Line a greased 8 or 9 inch shallow dish, plate or flan ring with puff
pastry and into the centre pour the following mixture:
2 ounces of sugar dissolved in 2 ounces of melted butter to which is added
2 ounces of chopped candied peel, 1 ounce of sultanas and 2 beaten eggs.
Bake in a hot oven, 450
F / 230
C / gas mark 8 for about 15 to 20 minutes.
Use a lower shelf. Or reduce the temperature slightly and bake for 20 to 30
minutes.
It looks extraordinary but is delicious served either hot or cold with
cream. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Yield: 1 pie
Source from luhu.jp
that it had been devised as a treat when Mary Queen of Scots first came to
Edinburgh. It was certainly a tea time treat and because it is so easy to
make, well worth a try.
Directions:
Line a greased 8 or 9 inch shallow dish, plate or flan ring with puff
pastry and into the centre pour the following mixture:
2 ounces of sugar dissolved in 2 ounces of melted butter to which is added
2 ounces of chopped candied peel, 1 ounce of sultanas and 2 beaten eggs.
Bake in a hot oven, 450
F / 230
C / gas mark 8 for about 15 to 20 minutes.
Use a lower shelf. Or reduce the temperature slightly and bake for 20 to 30
minutes.
It looks extraordinary but is delicious served either hot or cold with
cream. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Yield: 1 pie
Source from luhu.jp