CHEAT'S MANCHESTER TART
Save time by using ready-made pastry and custard powder for this easy Manchester tart - it still has all the lovely flavours of this classic northern dessert
Provided by Richard Ashton
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter a 22cm round loose-bottomed tart tin, then use the sheet of pastry to line the tin. Prick the base with a fork, then lay a sheet of baking parchment on top and fill with baking beans. Bake for 20 mins. Remove the beans and baking parchment and cook for a further 5 mins. Remove from the oven and leave to cool.
- To make the custard, put the milk, custard powder, sugar and vanilla extract in a pan on a medium heat and keep stirring until smooth and thick, around 5-10 mins. Leave to cool and cover with cling film to stop a skin forming.
- Once the base and custard have cooled, spread the jam over the pastry and sprinkle with half the coconut. Pour in the custard, then sprinkle with the remaining coconut and chill. Decorate with raspberries and a final sprinkle of coconut, and serve.
Nutrition Facts : Calories 362 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
MANCHESTER TART
End dinner on a retro note with this Manchester tart recipe. It's easy enough to make midweek, and with a pastry base and custard filling, it's also super-comforting
Provided by Liberty Mendez
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip onto a work surface and form into a rough ball. Knead briefly.
- Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there's 1-2cm pastry overhanging the rim (don't worry if it breaks slightly, as it can be patched with any off-cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/180C fan/gas 6.
- Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife.
- Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until well combined.
- Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly.
- Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.
Nutrition Facts : Calories 342 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
MANCHESTER TART
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If you are making your own pastry dough, aerate the flour by sifting it together with the salt and sugar into a large bowl. Add butter in pieces and rub it in with your fingertips until you reach a texture similar to fine bread crumbs. (Try to keep your hands cool). Add cold water gradually, mixing only enough water as you need to make the dough form. Form the dough into a disk (for ease of handling), and place it in a bowl covered with plastic or a clean damp towel, and allow to rest in the refrigerator for 30 minutes. When rested, roll the pastry out onto a lightly floured surface with a rolling pin, to a thickness of about 1/8-inch and line a well buttered 9 1/2-inch flan pan with a removable bottom. Trim away any excess pastry hanging over the edge of the pan. Place pastry shell into the refrigerator for about 30 minutes.
- Preheat the oven to 375 degrees F.
- Line the base of the chilled pastry shell with parchment paper. Then fill with ceramic pastry weights (or dried beans) and place on a baking tray in the oven and partially bake ("blind bake") for 25 minutes. Remove the weights/beans, prick the base of pastry to prevent bubbling-up of base, and return to the oven for a further 5 minutes to dry out the base. Remove pastry shell from oven and allow to cool. Also allow oven to cool to 350 degrees F.
- While the pastry shell is cooling, prepare the sponge cake batter:
- Heat the milk over low heat. Add the butter and let it melt into the milk. Set the pot aside temporarily. Beat the sugar and eggs in a large bowl with an electric beater until it is about triple in volume and is the consistency of soft whipped cream. Return the pot with the milk to the stovetop and heat until hot. Sift cake flour and baking powder together several times to aerate. Sift the 1/3 of the flour and baking powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining third of the flour mixture, folding together after the addition of each third. Then, add the hot milk and butter all at once and fold in.
- For the filling and topping: Preheat the oven to 350 degrees F.
- Spread the jam over the base of the cooled pastry shell and pour the cake batter over the top of the layer of jam. Then sprinkle the surface of the cake batter with coconut. Bake in oven for 20 to 25 minutes until the surface springs back when touched and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Then while wearing oven mitts, push base of tin upwards from bottom to release tart from sides of pan. You may want to use a spatula to also slide the tart off the base onto your serving plate; however, if it starts to break apart, the nearly invisible base of the flan pan enables you to use it for service with little consequence to your presentation.
MANCHESTER TART
This is old fashioned British school dinner food at its best. If this doesn't take you back to childhood then I don't know what will. No running in the corridors!
Provided by robd16
Categories Tarts
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Warm the raspberry jam and spread over the base of the pastry case.
- Slice the bananas and arrange them over the top.
- Pour over the custard to completely cover the bananas and sprinkle with coconut.
- Refrigerate for 2 hours or until ready to serve.
- Now go do your homework!
Nutrition Facts : Calories 440.3, Fat 17.7, SaturatedFat 6, Sodium 265.2, Carbohydrate 68.7, Fiber 4.7, Sugar 31.3, Protein 4.1
MANCHESTER TART
Another piece of nostalgia from my schooldays, very much like a bakewell tart but using custard rather than frangipane. As the recipe requires custard powder custard instead of a full egg custard and bought pastry cases can be used, it is a very simple but tasty dish to put together. I make mine using gf sweet pastry Recipe #440607 but ordinary short crust pastry is fine,,, if using pre prepared pastry cases; don't forget to omit steps 1-5
Provided by WicklewoodWench
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 200°C
- Roll out the dough and line a baking dish.
- Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
- Bake for 15 minutes.
- Allow to cool.
- Spread the jam over the pastry base, sprinkle with coconut.
- Boil the milk and whisk into the sugar and custard powder (follow manufacturer's instructions).
- Pour into the pastry case.
- Sprinkle with coconut
- Allow to cool before serving.
Nutrition Facts : Calories 289, Fat 13.9, SaturatedFat 5.6, Cholesterol 17.1, Sodium 208.7, Carbohydrate 35.6, Fiber 1.4, Sugar 14.6, Protein 5.8
More about "manchester tart recipes"
MANCHESTER TART RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category DessertCuisine BritishTotal Time 1 hr 40 mins
- 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.
- 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.
MANCHESTER TART — THE RECIPE PAGE
From recipe.corriganonline.com
FINEST BAKES: A CHEAT'S MANCHESTER TART
From manchestersfinest.com
MANCHESTER TART - VICKERY TV
From vickery.tv
MANCHESTER TART - IRISH EXAMINER
From irishexaminer.com
BAKING A MANCHESTER TART! - HOMES FOR STUDENTS
From wearehomesforstudents.com
VICTORIAN MANCHESTER TARTS - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
TRADITIONAL TART FROM MANCHESTER, ENGLAND - TASTEATLAS
From tasteatlas.com
MANCHESTER TART OR PUDDING: WARTIME RECIPE AND VARIATIONS
From delishably.com
MANCHESTER TART - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
MANCHESTER TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MANCHESTER TART (WITH BIRD'S CUSTARD) - SLICE OF SPONGE
From sliceofsponge.com
PHIL VICKERY'S MANCHESTER TART | THIS MORNING - ITV
From itv.com
MANCHESTER TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MANCHESTER TART RECIPE – IVAPELA
From ivapela.com
MANCHESTER TART RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
MANCHESTER TART OR PUDDING: WARTIME RECIPE AND VARIATIONS
From pinterest.ca
MANCHESTER-TART RECIPES | RECIPELAND
From recipeland.com
IN SEARCH OF THE SECRET RECIPE FOR A PROPER MANCHESTER TART
From ilovemanchester.com
RECIPES – THE MANCHESTER TART
From themanchestertart.com
MRS BEETON'S MANCHESTER PUDDING (TART) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MANCHESTER TART RECIPE
From barandkitchenmagazine.com
TROPICAL MANCHESTER TART RECIPE | TART RECIPES | PBS FOOD
From pbs.org
MANCHESTER TART | BAKING MAD
From bakingmad.com
HOW TO MAKE MANCHESTER TART WITH BANANA : TART
From sugargirlcookies.com
MANCHESTER TART RECIPE - KEEFCOOKS.COM
From keefcooks.com
MANCHESTER TART RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MANCHESTER TART A SIMPLE AND QUICK RECIPE | AMY TREASURE
From amytreasure.com
RECIPE: WONDERFULLY MANCUNIAN MANCHESTER TART - HODGEPODGEDAYS
From hodgepodgedays.co.uk
MANCHESTER TART | THE BRUNETTE BAKER
From thebrunettebaker.com
MANCHESTER TART - RECIPE ARCHIVE
From recipearchive.co.uk
MANCHESTER TART RECIPE | LYLE GOLDEN SYRUP
From lylesgoldensyrup.com
MANCHESTER TART - CONFUSED JULIA
From confusedjulia.com
MANCHESTER TART FLAPJACK - RECIPES - HAIRY BIKERS
From hairybikers.com
MANCHESTER TART RECIPE | RECIPE | MANCHESTER TART RECIPES, …
From pinterest.ca
MANCHESTER TART - THE KITCHEN THINK
From thekitchenthink.co.uk
MANCHESTER TART RECIPE | COOKING CHANNEL
From cookingchanneltv.com
MANCHESTER TART TRAYBAKE RECIPE | LORRAINE - ITV HUB
From itv.com
MANCHESTER TART… – COOK WITH KIM
From cookwithkim.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #desserts #easy #european #dinner-party #english
You'll also love