Manchester tart
End dinner on a retro note with this Manchester tart recipe. It’s easy enough to make midweek, and with a pastry base and custard filling, it’s also super-comforting
175g raspberry jam
50g desiccated coconut, lightly toasted
12 maraschino cherries
FOR THE PASTRY
200g plain flour
100g cold unsalted butter, cut into cubes
65g icing sugar
1 large egg yolk
FOR THE CUSTARD
800ml whole milk
2 tsp vanilla bean paste 5 large egg yolks 100g caster sugar 50g custard powder
1 To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip on to a work surface and form into a rough ball. Knead briefly.
2 Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there’s 1-2cm pastry overhanging the rim (don’t worry if it breaks slightly, as it can be patched with any off-cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/180C fan/gas 6.
3 Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife.
4 Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until well combined.
5 Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well-combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly.
6 Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.