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Recipe for :

Manchester Tart

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


225g / 8oz Puff Pastry
3 tbsp Raspberry Jam
100g / 4oz Fresh White Breadcrumbs
300ml / 10fl.oz. Milk
25g / 1oz Butter, melted
25g / 1oz Caster Sugar
2 Eggs, separated
100g / 4oz Icing Sugar

  • Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
  • Roll out the pastry on a lightly floured surface and use it to line a 20cm / 10-inch, deep flan dish.
  • Spread the jam over the pastry.
  • Place the breadcrumbs, butter, caster sugar and egg yolks in a large mixing bowl and mix well with a wooden spoon.
  • Pour the mixture over the jam and bake in the oven for 30 minutes.
  • Meanwhile, in a clean mixing bowl, whisk the egg whites until stiff, then gradually whisk in the icing sugar.
  • Remove the tart from the oven and reduce the temperature to 140ºC, 275ºF, Gas Mark 1.
  • Spread the meringue mixture evenly over the top of the tart. Return to the oven and cook for a further 30 minutes until the meringue turns a light golden brown. Serve warm.

Serves 4