Ingredients List
- 1 Jus-Rol™ chilled Puff Pastry Sheet
- 350g Raspberry jam
- Rind of 1 lemon
- 50g Fresh breadcrumbs
- 275ml Milk
- 50g Butter
- 3 Large eggs separated
- 100g Caster sugar
- 1tbsp Brandy
- Caster sugar for dredging
Manchester Tart
Recipe Serves 6
Preheat oven to 190°C/375°F/Gas Mark 5
Use the pastry sheet to line an oblong flan tin or dish, prick the base well with a fork and spread jam.
Put lemon rind and milk in a pan, bring to boil, remove from heat & strain over breadcrumbs, stand for 5 minutes. Beat in butter, egg yolks, 25g of sugar & brandy. Pour onto jam and bake for 25 - 30 minutes until custard is set and pastry golden.
Make meringue topping by whisking egg whites until stiff, then whisk in the sugar - 1 tbsp at a time. Pile on top of tart spreading gently to the edges. Return to oven for 15 minutes until meringue browned.
Serve cold.
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