Marmalade & Rhubarb Custard Tart

Pastry Ingredients:

1 1/3 cups Macro organic plain flour
1 tablespoon Macro organic raw sugar
1/8 teaspoon Herbies organic ground nutmeg
1/2 cup Harmonie organic butter
2 to 3 tablespoons cold water
2 tablespoons Mediterranean organic orange marmalade

Filling Ingredients:

1 cup Macro organic raw sugar
1/4 cup Macro organic flour
2 Clarendon farm organic eggs, slightly beaten
1/2 teaspoon Herbies organic ground nutmeg
3 1/2 cups fresh sliced 1/2-inch organic rhubarb

Glaze Ingredients:

1/4 cup Mediterranean organic orange marmalade
1 tablespoon water

1. Heat oven to 200C. Combine 1 1/3 cups flour, 1 sugar and 1/8 teaspoon nutmeg in medium bowl; cut in butter until mixture resembles coarse crumbs. Mix in 2 to 3 tablespoons water with fork just until moistened. Form pastry into ball.
2. Roll out dough on lightly floured surface into 14-inch circle. Fit dough in bottom and up sides of 10 to 12-inch tart pan; trim off excess dough. Prick all over with fork. Bake for 12 to 17 minutes or until light golden brown. Spread 2 tablespoons orange marmalade over bottom of baked pastry.
3. Meanwhile, stir together 1 cup sugar, 1/4 cup flour, eggs and 1/2 teaspoon nutmeg in medium bowl. Stir in rhubarb. Pour rhubarb mixture into baked pastry. Bake for 35 to 40 minutes or until filling is set.
4. Meanwhile, place 1/4 cup orange marmalade and 1 tablespoon water in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted (3 to 4 minutes). Spread over baked tart. Serve warm or cooled; store refrigerated.

Makes 10 servings.