(or Ashover Moorland Tart)
Shortcrust base filled with mix of mashed hard-boiled egg with candied peel, butter, sugar and whole egg. Baked.
Original Receipt from 'Old Derbyshire Desserts: The Traditional Cakes, Puddings and Biscuits from Rural Derbyshire' by John Dunstan
4oz candied peel
short crust pastry
Pre heat the oven to 350F
Hard boil and mash the eggs, adding them and the other ingredients to warm butter. Mix well, line a flan tin with the pastry and fill with the mixture. bake until firm, about half an hour.
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