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Queen Mary's Tart is a firm favourite in the Borders region, believed to have been introduce to Scotland by the Mother of Mary Queen of Scots.
Ingredients
8 oz. (225 g) puff pastry
2 tbs. apricot jam
2 oz. (50 g) butter
2 oz. (50 g) sugar
2 eggs, beaten
2 oz. (50 g) mixed peel
1 tbs. sultanas Method
Pre-heat oven to 450°F (230°C/Gas Mark 7). Roll out puff pastry, line a 7-inch (18 cm) flan dish. Spread evenly with apricot jam. Filling: Cream butter, sugar, mix in beaten eggs, peel, sultanas. Pour filling (thin and runny at this stage) into pastry case. Bake in pre-heated oven for 20 mins or until filling is set and golden-brown. Serve hot or cold with single cream or an apricot sauce. Serves 4 to 6
Mary of Guise (formerly of Lorraine), wife of James V and mother of Mary Queen of Scots was a busy soul in the kitchen. This recipe is believed to have been introduced by her to Scotland, where she is very well thought of - try her tart to find out why! |
