Pies and Tarts Dessert Recipes - Edinburgh Tart Recipe

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 50 g/2 oz/1/4 cup light brown sugar

• 50 g/2 oz/1/4 cup chopped mixed peel

• 30 ml/2 tbsp sultanas (golden raisins)

• 15 ml/1 tbsp currants

• 200 g/7 oz frozen puff pastry (paste), thawed

• 2 eggs

• 5 ml/1 tsp whisky (optional)

• Atholl Brose Cream, to serve

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Method:

1. Melt the butter and sugar in a pan. Remove from the heat. Stir in the peel and fruit.

2. Roll out the pastry on a lightly floured surface and use to line a 23 cm/9 in pie plate. Beat the eggs with the whisky, if using, and stir into the fruit mixture.

3. Turn into the pastry-lined plate. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 20 minutes.

4. Reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for a further 15 minutes or until puffy and golden and the filling is set. Serve warm with Atholl Brose Cream.