Downsizer: for a sustainable & ethical future - Norfolk Marrow Tart

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British (Traditional)

Norfolk Marrow Tart

Norfolk Marrow Tart

Created by Cathryn, Friday, 20 June 2008

Description This is taken from The Farmhouse Kitchen by Mary Norwak. It might help with the annual glut of marrows.

Ingredients

At a glance

Cuisine

British (Traditional)

Cooking Method

Type

Dessert / Pudding

Main Ingredient

Vegetables - Other

Preparation Time

Cooking Time

Budget

Seasonality

Course

8 oz shortcrust pastry (try Jamanda's article for step by step directions on pastry making)
2 oz jam
1 lb marrow
1 egg
Pinch of ground nutmeg
1 1/2 tbsp. sugar

Method/steps

Line a greased flan tin with the pastry.
Spread with a thin layer of jam.
Boil the marrow until soft and place in a colander to remove all the liquid.
When cold add a well beaten egg and the nutmeg.
Beat together and put into the bottom of the flan.
Sprinkle with (lots) more nutmeg. I like nutmeg and cinnamon is also nice on it.
Bake at 200°c for 10 - 15 minutes until it is just turning brown. Turn down to 180°c for about ten minutes to cook the pastry.
Serve hot or cold.

Reviews

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