Queen Mary's Tart is a firm favourite in the Borders region, believed to have been introduce to Scotland by the Mother of Mary Queen of Scots.
8 oz. (225 g) puff pastry 2 tbs. apricot jam 2 oz. (50 g) butter 2 oz. (50 g) sugar 2 eggs, beaten 2 oz. (50 g) mixed peel 1 tbs. sultanas
Pre-heat oven to 450°F (230°C/Gas Mark 7). Roll out puff pastry, line a 7-inch (18 cm) flan dish. Spread evenly with apricot jam. Filling: Cream butter, sugar, mix in beaten eggs, peel, sultanas. Pour filling (thin and runny at this stage) into pastry case. Bake in pre-heated oven for 20 mins or until filling is set and golden-brown. Serve hot or cold with single cream or an apricot sauce. Serves 4 to 6 Mary of Guise (formerly of Lorraine), wife of James V and mother of Mary Queen of Scots was a busy soul in the kitchen. This recipe is believed to have been introduced by her to Scotland, where she is very well thought of - try her tart to find out why!