4 oz Butter 1/2 tb Plain flour
4 oz Sugar 4 tb Marmalade
2 Eggs 1/2 lb Shortcrust pastry *
NB * As usual this means shortcrust made with this weight of flour.
Preheat oven to 220C. Roll pastry thinly and line a 9″ (22cm) tart
tin. Par bake blind in hot oven. Meanwhile, cream sugar and butter
together. Beat egg lightly, and add with the flour to the
butter/sugar mixture. Add marmalade and mix well. Pour into pastry
shell and bake at 200 C (400F, Regulo 6 ) for 20-30 mins until set.
Best eaten warm.