Manchester Tart

Method

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1. Rub the butter into the flour and icing sugar, mix in the egg yolk and water and bring together into a dough. Wrap and chill 30 minutes.

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2. Heat the oven to 190°C / 375°F. Roll out the pastry and line a 23 cm tart tin, prick the base, line with baking paper and baking beans.

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3. Bake blind 15 minutes, remove the paper and beans and bake 8 minutes more until golden. Cool.

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4. Warm the milk in a saucepan until steaming. Whisk the egg yolks, sugar and cornflour in a bowl until smooth and pour in the hot milk, whisking.

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5. Return to the pan and cook over medium heat, whisking constantly, for 4 to 5 minutes, until thick. Stir in the vanilla.

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6. Spread the jam over the base of the cooled case, cover with the sliced banana and pour the custard over.

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7. Scatter with the coconut, add the cherries if using and chill for at least 2 hours until set.

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Chef’s Tips

• Whisk the custard constantly as it thickens. It catches and curdles if left.
• Blind bake the case until golden so it stays crisp under the custard.
• Chill for the full 2 hours so it slices cleanly.

Pairing Suggestions

• A cup of tea
• Fresh raspberries
• Pouring cream

Storage & Reheating

Refrigerate up to 3 days. The pastry softens with time, so it is best on the day. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.