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Traditional Manchester Tart

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Member since 2013

Serves 6 | Prep Time | Cook Time 190


Manchester tart base:
150g of unsalted butter
100g of caster sugar
1 free-range egg, beaten
175g of plain flour
1 tsp of baking powder
Manchester tart filling:
200g of raspberry jam
2 tbsp of caster sugar
34ml of rum
40g of unsalted butter
4 bananas, ripened and sliced
750ml of semi skimmed milk
4 free-range egg yolks
4 tbsp of caster sugar
5 tbsp of custard powder

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4. Grease a 30cm x 20cm x 5cm baking tin and line with baking paper

2.Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder

3.Flatten the mixture into the tin using the back of a spoon and bake for 12-15 minutes or until light golden. Remove from the oven and allow to cool in the tin for 30 minutes

4.For the filling, spread the cooled base with the jam

5.Heat a frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time. Add the rum, then whisk in the butter. Add the banana slices and toss gently until coated and caramelised

6.Layer on top of the raspberry jam, then place in the fridge for 30 minutes

7.Then for the custard, put the milk in a saucepan, bring to the boil, then reduce the heat. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth

8.Pour a little of the hot milk on to the mixture, whisk well, then add it back to the hot milk. Cook the custard over a low heat, stirring constantly, until the mixture is very thick

9.Pour the custard on top of the banana caramel mixture, sprinkle with the coconut, then refrigerate for 30-40 minutes until the tart is set. Serve

Pairs Well With


This Manchester tart recipe is from legendary chef Marcus Wareing. He ate Manchester tarts as a boy, so he is a bit of an expert on fine Manchester tart recipes

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