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 Dunstan

Ingredients
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.