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Border Tart

** British Measurements **
---------------------------------THE PASTRY---------------------------------
6 oz Flour
3 oz Butter or margarine
1 oz Caster sugar
1 Egg yolk
--------------------------------THE CUSTARD--------------------------------
1 tb Cornflour
1/2 oz Butter
5 oz Milk
1 Egg yolk
1 oz Caster sugar
2 dr Vanilla essence
--------------------------------THE FILLING--------------------------------
4 oz Marzipan
1 oz Almonds; flaked
1 oz Mixed peel; chopped

To make the pastry: Rub the butter into the flour, stir in the sugar and bind the mixture to make a firm dough. Line an 8-inch flan ring and reserve the extra dough for decoration.
To make the custard: Blend the cornflour with a little milk and stir in the remaining milk and sugar. Heat gently until it boils and simmer for a couple of moments before removing from the heat. Stir in the butter and let the custard cool a little before stirring in the egg yolk and vanilla essence. Leave it to cool.
To make the filling: Roll the marzipan to fit the base of the pastry. Sprinkle over the almonds and peel. Spread the cooled custard over this. Using the left over rolled pastry, cut circles of about 1-inch in diameter and arrange these in a pattern on top of the custard.
Cover with a circle of greaseproof paper to prevent burning the custard and bake for 20 minutes at 400F / 200C / gas mark 6 and then for a further 20 minutes in a slower oven, 350F / 180C / gas mark 4.
Decorate by combining 1 ounce icing sugar with a little warm water and spreading over the pastry circles. Serve either hot and cold.

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