Title: Edinburgh Tart or Queen Mary's Tart
Categories: Uk Pie
Yield: 1 Pie

		** 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.

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

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