A staple on school dinner menus until the mid-1980s, Manchester tart is a variation on an earlier recipe by the Victorian cookery writer Mrs Beeton. If you prefer, you can use a 500g block of dessert shortcrust pastry
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
300g plain flour, plus extra to dust
75g cold butter, diced
75g solid white vegetable fat, eg Trex
25g icing sugar
200g seedless raspberry jam
100g desiccated coconut
1 glace cherry, optional
For the custard
450ml whole milk
3 large egg yolks
60g caster sugar
30g plain flour
1½ -2 tsp vanilla extract
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Step by step
Start several hours ahead to allow for setting time. For the pastry, whiz or rub together the flour, diced butter, white fat and icing sugar until breadcrumb-like.
Mix in 3-4 tablespoons of cold water, then bring together as a ball. Wrap and chill for at least 30 minutes.
Use the pastry to line a deep 23cm tart tin, prick the base and chill for 30 minutes.
Preheat the oven to 190°C, fan 170°C, gas 5. Line the tart case with baking paper and baking beans, then bake for 20 minutes. Remove the paper and beans and bake for 5-10 minutes or until the pastry is dry and crisp. Spread the jam in the base of the tart and scatter with half the coconut.
For the custard, heat the milk to just below boiling point. Mix the egg yolks, sugar and flour until smooth in a bowl, then pour in the hot milk, stirring.
Rinse out the pan and pour in the custard mixture. Bring slowly to the boil, stirring until thickened, around 2 minutes (taste to check there is no raw flour flavour; cook for a little longer if necessary.) Add vanilla to taste, then strain through a sieve into a bowl. Stir for a couple of minutes to cool it slightly, then pour into the tart. Sprinkle with the rest of the coconut and leave to cool. Cover and chill for 4 hours or until set. Add a glace cherry in the centre for a truly retro feel and cut into slices to serve.
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The Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry. A common variation has a layer of thinly-sliced bananas under the custard.
That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. The name literally means “sandy,” although it's anything but. Pâte sablée is a classic French shortcrust pastry dough that, once baked, becomes the base for any tart you can imagine.
Plain flours are best for pastry because their gluten strands are relaxed while the stronger gluten in bread flours can cause pastry to shrink back. Warm pastry cooked in an oven that was not pre-heated can collapse as its water evaporates before the pastry cooks and hardens.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
By hand: In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
The recipe for this tart requires you to boil whole lemons for almost two hours until they are very soft. To create the filling, you blend the boiled lemons in a food processor together with butter, sugar and eggs. Liverpool tart is a British treat. According to Google searches, the original recipe dates back to 1897.
It's made with rich cream cheese, sour cream for a hint of tang, powdered sugar, and delicious vanilla bean paste, but you can use vanilla extract if that's all you have on hand. The mixture is beat together before some heavy cream is whipped in to help achieve a light and fluffy texture.
The Bakewell tart is an English classic of shortcrust pastry with layers of jam, frangipane, chopped almonds and icing. It dates back to the 19th century when a woman named Mrs Greaves, who was the landlady of the White Horse Inn in Derbyshire, created the Bakewell pudding.
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Prep time: 40 mins
