Candied Peel Tart
This is one of my mother's favourite. It is very good made from mixed candied peel that comes in a tub, but it is even better if it is made from separate, large pieces of candied orange, citron and lemon peel; remove excess sugar from the pieces before chopping and mix in roughly equal quantities.
INGREDIENTS:
PATE SUCREE MADE WITH
173 G/6 OZ PLAIN FLOUR, 85 G/3 OZ UNSALTED BUTTER, 2 EGG YOLKS, 3 TBSP ICING
SUGAR
1 EGG WHITE
FILLING:
2 EGGS, SIZE 2
2 EGG YOLKS, SIZE 2
150 G/5 OZ. CASTER SUGAR
or
175 G/6 OZ UNSALTED BUTTER,
MELTED AND COOLED 115 G/4 OZ CANDIED PEEL, QUITE FINELY CHOPPED
2 TBSP COINTREAU (OPTIONAL)
DECORATION:
ICING SUGAR, FOR DUSTING
(OPTIONAL)
TOASTED FLAKED ALMONDS
(OPTIONAL)
DIRECTIONS:
Butter a 22.5 cm/9 inch flan tin. On a lightly floured surface, roll out the pastry and use to line the tin. Prick the base of the pastry case, cover and place in the refrigerator for 30 minutes.
Set the oven to 200°C/400°F/Gas 6. Place a baking sheet in the oven.
Place the flan tin on the baking sheet and bake the pastry case blind fbr 1() minutes (see page 95). Remove the paper and beans, brush the base and sides of the pastry with egg white and return to the oven for a couple of minutes. Leave to cool. Lower the oven temperature to I 80°C/350°F/Gas 4..
Mix together the eggs, egg yolks, sugar, butter, mixed peel and Cointreau, if using, then pour into the pastry case. Bake for about 30 minutes until very lightly set in the centre and crisp and lightly browned on top. Serve warm, dusted with icing sugar and toasted flaked almonds sprinkled on top, if liked.
