Manchester Tart
This delicious tart with a raspberry jam layer topped with custard and then meringue was adopted by the school dinner service and the meringue topping dropped in favour of desiccated coconut and a scrape of jam. We recommend the original version.
Serves 6
Ingredients
- 1 chilled puff pastry sheet
- 350g raspberry jam
- Rind of 1 lemon
- 50g fresh breadcrumbs
- 275ml milk
- 50g butter
- 3 large eggs separated
- 100g caster sugar
- 1 tbsp brandy
- Caster sugar for dredging
Method
Preheat oven to 190°C/375°F/Gas Mark 5
- Use the pastry sheet to line an oblong flan tin or dish, prick the base well with a fork and spread with jam.
- Put lemon rind & milk in pan, bring to boil, remove from heat & strain over breadcrumbs, stand for 5 mins. Beat in butter, egg yolks, 25g sugar & brandy. Pour onto jam and bake for 25-30 mins until custard is set and pastry golden.
- Make meringue topping by whisking egg whites until stiff, then whisk in the sugar, 1 tbsp at a time, pile on top of tart spreading gently to the edges. Return to oven for 15 mins until meringue is browned.
Serve cold.
Recipe courtesy of British Pie Week.
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