This is a traditional Scottish recipe from the town of Melrose in the county of Angus. It is made with locally abundant ingredients (honey and ginger) and neighbouring Dundee's world-famous marmalade. Since I am posting this recipe at the request of a member and have not personally made it, I am assuming that the number of tarts that the recipe will produce is dependant on the size of the pie tins used. I am also taking a guess at the number of servings.
My Private Note
Units: US | Metric
- 1Preheat oven to 350° F.
- 2Roll out the pastry, and line small pie tins or large muffin tins.
- 3Trim the edges and reserve the extra pastry.
- 4Sprinkle the breadcrumbs evenly over the pastry base.
- 5Warm the honey and marmalade very gently in a saucepan over a very low heat.
- 6Stir in the lemon juice and ginger.
- 7Pour the mixture over the breadcrumbs.
- 8Roll and cut the leftover pastry into small rounds to cover the individual tarts.
- 9With a sharp knife, make a small slit or two in the top of each one.
- 10Bake for 25 to 30 minutes until golden brown.
- 11Serve hot or cold with whipped heavy cream.
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Nutritional Facts for Melrose Tarts
Serving Size: 1 (138 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 442.7
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 3.1 g
- Cholesterol 0.0 mg
- Sodium 452.1 mg
- Total Carbohydrate 79.8 g
- Dietary Fiber 2.4 g
- Sugars 44.7 g
- Protein 5.2 g