Norfolk Marrow Tart

• 8oz shortcrust pastry
• 2oz jam
• 1lb

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,