CASHEW NUTS AND MIXED PEEL GARNISH

INGREDIENTS 1/4 cup cashew nuts (coarsely crushed) 1/4 cup mixed peel (finely minced)

METHOD: 1. To make the pastry: Combine diced butter with sugar and salt in a large bowl. Work these ingredients with a fork until thoroughly combined. Mixture should resemble coarse bread crumbs. 2. In a small bowl, beat egg whites lightly with a fork or whisk. Add to batter mixture together with vanilla and combine to mix with fork until well blended. 3. Gradually sift flour over batter mxiture, first mixing it in with a fork, then using your fingertips as it becomes stiffer, to make a smooth dough. 4. Roll dough into a ball. Wrap in a sheet of plastic, or in waxed paper and a damped cloth. If possible chill lightly for 30 mins before continuing. 5. If chilled dough is too firm to handle, let it stand at room temperature until it softens slightly. Then turn onto floured surface and knead or pat lightly into a flattened round. Roll out pastry just under 1/4" thick. Line two 9" pastry tins with it. Chill or let stand for 30 mins before continuing. 6. Preheat oven to 425°F. Bake pastry "blind" for 15 mins. Lower heat to 350°F and bake 15 mins more. If outside rim of crust browns more quickly during baking time than is usual, cover the edges with pieces of foil. Cool. 7. To prepare Cashew Nuts Filling: Whisk eggs with sugar until thick and creamy. Add evaporated milk, cashew nuts, lemon juice, grated rind and juice of 1 orange. Beat vigorously with a wooden spoon until the mixture is smoothly and thoroughly blended. 8. When ready to fill pastry crust, preheat oven to 350°F. 9. Fill pre-baked pastry cases with cashew mixture and bake for 10 - 15 mins. until puffed, golden and firm. 10. To make Orange Topping: Slice oranges thinly, removing seeds. (If pith on oranges is thick, first peel with a sharp knife; otherwise they may be unpleasantly bitter) 11. In a large saucepan, dissolve white sugar in 1/4 cup water over a moderate heat. Bring to a boil; place orange slices in syrup and simmer for 3 mins. Remove with a slotted spoon or egg lifter. 12. Boil remaining syrup over moderate heat until reduced by half. Add orange marmalade and stir until melted to make a rich glaze. 13. Arrange orange slices on top or tart in overlapping circles. Brush generously with glaze and sprinkle with cashew nuts and mix peels. Makes two 9 inch tarts.