Norfolk Marrow Tart

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz shortcrust pastry
  • 2oz jam
  • 1lb vegetable marrow
  • 1egg
  • pinch of ground nutmeg
  • tablespoons sugar


    Line a flan tin with the pastry, keeping the trimmings to decorate the top of the tart. 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 nutmeg. Beat together with a fork and put in the bottom of the flan. Sprinkle a little more nutmeg over the top. Decorate with strips of pastry. Bake at 400°F, 200°C, gas mark 6 for 10-15 minutes until turning brown. Continue at 350°F, 180°C, gas mark 4 for ten minutes until the pastry is golden. Serve hot or cold.