Manchester tart

In 19th-century recipes, the filling of this tart – best known as a classic ‘school dinners’ pudding – were thickened with breadcrumbs, making it more filling. I find this 20th-century version a little more delicate. The custard is richer, while the desic

For 6–8 people

For the shortcrust pastry:

250g plain flour

100g icing sugar

125g chilled butter, diced

1 egg

Desiccated coconut, to garnish

Glacé cherry, to garnish

For the custard filling:

1 egg

5 egg yolks

200ml whole milk

200ml double cream

Zest of 1 lemon

100g demerara sugar

2 tbsp raspberry jam

1 Make the shortcrust pastry by combining the flour, sugar, butter and a pinch of salt in a food processor. Pulse for a few seconds until the mixture resembles breadcrumbs. Add the egg and 1 tbsp water and pulse again until the dough forms into a ball. Remove from the bowl and knead briefly. Wrap in clingfilm and leave to rest in the fridge for at least 30 mins.

2 Meanwhile, grease and flour a 22cm tart tin. Roll out the pastry on a floured work surface, then gently lift into the tin. Use a piece of excess pastry to firmly press the edges into the tin. Trim any excess with a knife, then pierce the base with a fork. Freeze the tart shell for 1 hr.

3 Preheat your oven to 200C/Fan 180C/Gas 6. Line with crumpled baking parchment and beads and blind bake for 10 mins, or until the crust is golden. Remove the paper and beads and bake for another 5 mins to dry it out. Allow to cool.

4 Reduce the oven to 180C/Fan 160C/Gas 4. For the custard filling, beat the egg and egg yolks in a large bowl. In a large pan, bring the milk, cream, lemon zest and sugar to the boil until the sugar is completely dissolved. Pour a little of the hot milk mixture into the eggs and beat well, then pour in the rest of the milk, whisking constantly, to make a smooth sauce.

5 Pour the filling mixture back into the pan and stir over a low heat until the filling starts to thicken. Remove from the heat and set aside to cool slightly while you spread the pastry base with the raspberry jam. Pour the custard over the jam and bake in the oven for 20–25 mins, or until the filling has set but still wobbles a little when you shake it.

6 Place the tart on a wire rack and sprinkle with the coconut.

The lone glacé cherry in the middle is optional retro nostalgia.

“THE COCONUT AND CHERRY ADD THAT ESSENTIAL RETRO LOOK”