Edinburgh Tart Recipe

50 g/2 oz unsalted (sweet) butter

50 g/2 oz light brown sugar

50 g/2 oz chopped mixed (candid) 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

Method:

Melt the butter and sugar in a pan. Remove from the heat. Stir in the peel and fruit. 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. Turn into the pastry-lined plate. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 20 minutes. 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.