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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a traditional Scottish recipe from the town of Melrose in the county of Angus. It is made with locally abundant ingredients (honey and ginger) and neighbouring Dundee's world-famous marmalade. Since I am posting this recipe at the request of a member and have not personally made it, I am assuming that the number of tarts that the recipe will produce is dependant on the size of the pie tins used. I am also taking a guess at the number of servings. Ingredients:
1/2 lb shortcrust pastry |
1/2 lb fine white breadcrumb |
8 fluid ounces honey |
2 tablespoons freshly squeezed lemon juice |
1/4 lb dundee marmalade |
ground ginger or freshly grated ginger, to taste |
Directions:
1. Preheat oven to 350° F.
2. Roll out the pastry, and line small pie tins or large muffin tins.
3. Trim the edges and reserve the extra pastry.
4. Sprinkle the breadcrumbs evenly over the pastry base.
5. Warm the honey and marmalade very gently in a saucepan over a very low heat.
6. Stir in the lemon juice and ginger.
7. Pour the mixture over the breadcrumbs.
8. Roll and cut the leftover pastry into small rounds to cover the individual tarts.
9. With a sharp knife, make a small slit or two in the top of each one.
10. Bake for 25 to 30 minutes until golden brown.
11. Serve hot or cold with whipped heavy cream.
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