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Edinburgh Tart

This was a high tea baking speciality.

6 oz puff pastry (150 g)
For the filling -
2 oz butter (50 g)
2 oz sugar (50 g)
2 oz chopped candied peel(50 g)
1 oz sultanas (25 g)
3 eggs

Preheat the oven to 450°F/230°C or gas mark 8.
Line an 8" (20 cm) flan ring with pastry. Melt the butter very gently in a pan and add sugar, candied peel, sultanas and eggs. Beat together and then pour into the pastry case. Bake in a very hot oven for 15-20 minutes and then serve hot or cold with a bowl of cream.

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