Manchester Tart Recipe
Manchester Tart Recipe with Breadcrumbs, Milk, Sugar, Eggs, Flaky Pastry, Jam, Meringue, Brandy & Lemon.
INGREDIENTS
1/2 pint (300ml) Milk
3 oz (90g) Castor Sugar
2 Eggs
Flaky Pasty
1 tbsp Raspberry or Strawberry Jam
2 oz (60g) Breadcrumbs
2 oz (60g) Butter
1 tbsp Brandy
Rind of 1 Lemon
METHOD
Cut the rind from the Lemon using a Potato Peeler. Put the Milk in a saucepan and add the Lemon rind. Bring to a gentle boil.
Place the Breadcrumbs into a large mixing bowl and strain over the Lemon infused Milk. Let stand for 5 minutes.
Separate the Eggs into 2 yolks and 2 whites. Slightly beat the 2 Egg Yolks and add to the Breadcrumb mixture along with the Butter, 1 oz (30g) of the Castor Sugar & the Brandy. Mix the ingredients well.
Line a pie dish with the Flaky Pasty and spread the Jam all over the top. Pour on the Breadcrumb mixture and bake on a low heat for 45 minutes.
Make a Meringue mixture with the 2 Egg Whites and remaining 2 oz of the Castor Sugar. Remove the pie dish from the oven and cover with the Meringue. Sprinkle over a little more Sugar and return to the oven. Bake until Meringue has set and is slightly golden on the peaks.
Serve cold with cream.
Serves 4
Based on the Manchester Tart recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).