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Edinburgh Tart or Queen Mary's Tart by www.country-cooking.com
** British Measurements **
Ingredients listed in recipe
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, 450øF / 230øC / 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.
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