Scottish Tart Recipe

Cream the yeast with 2 tablespoons (3 T) of milk.
Sift the flour and salt into a warmed bowl.
Make a well in the centre and pour in the yeast liquid, remaining milk and the beaten egg.
With one hand, gradually work the flour into the liquid to form a fairly stiff dough.
Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
Form into a round and put the softened margarine in the centre.
Gather the dough over the margarine and knead until thoroughly incorporated.
Put into an oiled polythene (plastic) bag and leave in a warm place for 45 minutes or until doubled in bulk.
Turn onto a lightly floured surface and knead lightly.
Roll into a 10 inch circle and line an 8 inch flan ring, pressing the dough well into the sides and base.
Trim off the surplus dough by rolling and keep the trimmings.
Roll the marzipan on a sugared surface to a 7 inch circle.
Place on top of the dough round.
Mix the almonds with the peel and dried fruit and scatter over the marzipan.
To make the custard, blend the cornflour with 3 tablespoons ( 1/4 cup) of the milk and the sugar.
Heat the remaining milk to boiling, then gradually pour onto the cornflour, stirring constantly.
Return to the pan and bring to the boil, stirring.
Cook, stirring, for 2 minutes until thickened.
Add the vanilla essence.
Pour onto the eggs, gradually, beating well.
Return to the pan and heat gently, stirring, until the custard is smooth and creamy.
Pour into the flan.
Roll out the scraps of dough and cut out 7 rounds using a 1 1/2 inch plain pastry cutter.
Arrange 6 around the edge of the flan and one in the centre.
Brush with beaten egg.
Place in an oiled polythene (plastic) bag and leave in a warm place for about 20 minutes.
Bake in a moderate oven, 350°F, Gas Mark 4 for 30 minutes.