Border Tart Recipe

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 400øF / 200øC / gas mark 6 and then for a further 20
minutes in a slower oven, 350øF / 180øC / 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.