Manchester Tart

Indulge in a slice of British nostalgia with this classic Manchester Tart recipe—a delightful dessert that combines a buttery shortcrust pastry, a luscious homemade custard, a layer of tangy raspberry jam, and a topping of sweet desiccated coconut and vibrant glacé cherries. Perfectly balanced in flavor and texture, this retro favorite is a showstopping treat for any occasion. With an inviting blend of creamy custard and fruity jam encased in a crisp pastry shell, it’s a dessert that’s as beautiful as it is delicious. Serve it chilled for an irresistibly refreshing finish to your meal. Master this vintage dessert and bring a touch of traditional British baking to your table! Keywords: Manchester Tart, British dessert, custard tart, classic recipes, raspberry jam tart.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 200 g Plain flour
• 100 g Cold unsalted butter (cubed)
• 25 g Caster sugar
• 2 tbsp Cold water
• 5 tbsp Raspberry jam
• 500 ml Whole milk
• 1 tsp Vanilla extract
• 3 large Egg yolks
• 3 tbsp Cornflour
• 75 g Caster sugar (for custard)
• 3 tbsp Desiccated coconut
• 8 pieces Glacé cherries

Directions

Step 1

Preheat your oven to 180°C (fan) or 200°C (conventional).

Step 2

In a large mixing bowl, combine the plain flour and cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Step 3

Stir in the caster sugar, then add the cold water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in cling film, and chill in the fridge for 15 minutes.

Step 4

Roll out the chilled pastry on a lightly floured surface until it is large enough to line a 23cm (9-inch) tart tin. Gently press the pastry into the tin and trim the edges.

Step 5

Prick the base of the pastry with a fork, line it with baking parchment, and fill it with baking beans. Blind bake the pastry for 15 minutes, then remove the parchment and beans. Bake for another 5 minutes until the base is golden and cooked through.

Step 6

Spread the raspberry jam evenly over the base of the baked pastry case and set aside.

Step 7

To make the custard filling, heat the milk and vanilla extract in a saucepan until just below boiling point.

Step 8

In a separate bowl, whisk together the egg yolks, cornflour, and caster sugar until smooth.

Step 9

Pour the hot milk into the egg mixture in a thin stream, whisking constantly. Return the mixture to the saucepan and heat gently, stirring continuously, until the custard thickens. Remove from heat and let cool slightly.

Step 10

Pour the custard over the jam layer in the tart case, smoothing it out with a spatula. Allow the tart to cool completely, then chill in the fridge for at least 1 hour to set.

Step 11

Sprinkle the desiccated coconut evenly over the top of the custard. Decorate with glacé cherries, spacing them evenly around the tart.

Step 12

Serve chilled and enjoy this nostalgic treat!

Nutrition Facts

Serving size	1226.9 grams (1226.9g)

Amount per serving	% Daily Value*
Calories	3087

Total Fat 129.80g	166%
Saturated Fat 79.80g	399%
Polyunsaturated Fat 0.60g
Cholesterol 837mg	279%
Sodium 259mg	11%
Total Carbohydrate 422.70g	154%
Dietary Fiber 11.30g	40%
Total Sugars 242.40g
Protein 49.80g	100%

Vitamin D 346IU	1731%
Calcium 776mg	60%
Iron 12mg	65%
Potassium 1297mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 6.5%

Carbs: 55.3%