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 (or Ashover Moorland Tart) Shortcrust base filled with mix of mashed hard-boiled egg with candied peel, butter, sugar and whole egg. Baked.  Ashover Tart Image: https://awannabefoodie.wordpress.com  Original Receipt from ‘Old Derbyshire Desserts: The Traditional Cakes, Puddings and Biscuits from Rural Derbyshire‘ by John DunstanIngredients 3 eggs 4oz candied peel 4oz butter 6oz sugar 4oz currants 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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