You may have gathered from the previous couple of posts that I have quite a lot of courgette and marrow to get through! I rather like having a glut of a fruit or vegetable because it tends to lead to the invention or discovery of new and exciting recipes.
I found this recipe in one of my mother’s 1970’s cookery books. I was a little sceptical but thought I would give it a go – it’s delicious, my new favourite thing! The cooked marrow and egg makes a kind of egg custard, and the nutmeg gave it a wonderfully autumnal feel which reminded me a little of American pumpkin pie (although friends who tried it thought it was apple!). I have made it a couple of times now and intend to make it a few more times as I try to get to the bottom of the pile of courgettes and marrows.
I find that older recipes tend to assume that you know what you are doing, so I add the following clarifications:
- You can buy shortcrust pastry but it is pretty easy to make. I tend to use a recipe from another of my mum’s old books, where the proportions are 8oz flour, 4oz fat (half lard half margarine is best) and 2 tablespoons of water. I am very lazy and bung it in a food processor; this time I was even more lazy because Steve made too much pastry the previous day (he is renowned for his pies).
- It works best if the marrow is mashed while it is in a colander or sieve, so as to get as much liquid out of it as possible. The first time I made it it didn’t look like it would set; I took some beaten egg, added some more sugar and nutmeg and put this as a layer on top of the tart and cooked it for another five to ten minutes which rescued it nicely.
- The recipe doesn’t say what to do with the sugar; I sprinkled demerara sugar on top of the pie which made it nice and caramelised.
- I used quite a small, deep dish because I like thick flan filling; this is a matter of taste.