Legend has it that this tart was named for Mary, Queen of Scots (but I've never really researched whether it's true!) All I know is that it is a very old Scots recipe
8 oz puff pastry
2 generously heaped tablespoons of jam (I like raspberry)
2 oz granulated sugar
2 oz butter
2 oz chopped mixed peel
1 heaped tablespoon sultanas
2 large eggs, beaten lightly
Set oven to 425F or Gas mark 7. roll out pastry onto a floured surface and line a 7 inch greased flan tin. Spread the jam over the pastry base. Melt the sugar and butter in a saucepan over a very gentle heat. Add the mixed peel and sultanas. Remove from heat and mix in the beaten eggs, a bit ast a time. Pour the mix into the pastry case and bake for 20-25 minutes until the filling is set and golden brown. Serve hot or cold as a pudding with whipped cream or cold, sliced as a treat with a cup of tea!
8 oz puff pastry
2 generously heaped tablespoons of jam (I like raspberry)
2 oz granulated sugar
2 oz butter
2 oz chopped mixed peel
1 heaped tablespoon sultanas
2 large eggs, beaten lightly
Set oven to 425F or Gas mark 7. roll out pastry onto a floured surface and line a 7 inch greased flan tin. Spread the jam over the pastry base. Melt the sugar and butter in a saucepan over a very gentle heat. Add the mixed peel and sultanas. Remove from heat and mix in the beaten eggs, a bit ast a time. Pour the mix into the pastry case and bake for 20-25 minutes until the filling is set and golden brown. Serve hot or cold as a pudding with whipped cream or cold, sliced as a treat with a cup of tea!
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I'm like Sandy and remember my grandma taking pastie dough and letting me help her make little tarts with it...I have some black cherry preserves with chunks of cherries in it I love and I'm gling to try it soon..I also have some raspberry so I'll most likely make both
