Classic Manchester Tart Recipe

Ingredients

• Shortcrust pastry: 250g plain flour, 125g cold unsalted butter (cubed), 1 medium egg, pinch of salt
• Raspberry or strawberry jam: 4–5 tbsp (thin layer)
• Baked custard: 600ml whole milk, 3 large eggs + 1 egg yolk, 75g caster sugar, 1 tsp vanilla extract, 1 tbsp cornflour
• Desiccated coconut: 4 tbsp (plus extra for toasting, optional)
• Grated lemon zest (optional): 1 tsp

Equipment

• 23–25cm tart tin (removable base recommended)
• Rolling pin, mixing bowls
• Blind-baking weights or dried beans
• Saucepan and whisk, fine sieve
• Spatula, refrigerator space

Instructions

1. Make and chill the shortcrust pastry: Rub or pulse the flour, salt and chilled butter together until the mixture resembles fine breadcrumbs. Mix in the beaten egg and bring together quickly to form a dough. Wrap and chill for 30–60 minutes. This rest helps prevent shrinkage and a soggy base.
2. Blind-bake the shell: Roll out to fit a 23–25cm tart tin, line and chill again for 10 minutes. Preheat the oven to 190°C/375°F (fan 170°C). Line with baking paper and blind-baking weights and bake for 12–18 minutes until the edges are golden and the base looks set. Remove the weights and bake a further 3–5 minutes to dry the base. Cool completely.
3. Spread the jam: Spoon a thin, even layer of raspberry or strawberry jam over the cooled tart shell. Too much jam can make the base soggy — thin is best.
4. Prepare the stovetop baked custard: Whisk the eggs, yolk, sugar and cornflour in a bowl. Heat the milk with vanilla and lemon zest (if using) until just below simmering. Temper the egg mixture by whisking a little hot milk into the eggs, then pour everything back into the pan. Cook gently over low-medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 6–10 minutes). Do not boil. Strain into a jug for extra silkiness.
5. Assemble and chill: Pour the warm custard over the jam-lined tart shell and smooth the top. Chill in the fridge for at least 2 hours, preferably longer, until fully set.
6. Finish and serve: Just before serving, sprinkle the top with desiccated coconut. For a toastier finish, scatter a few larger flakes and toast lightly under a hot grill or with a blowtorch until golden — watch carefully. Slice and serve chilled or slightly warm.

Timing & Temperatures

• Chill pastry: 30–60 minutes (shorter if in a hurry)
• Blind-bake: 190°C/375°F for 12–18 mins (plus 3–5 mins after removing weights)
• Custard: heat milk to just under simmering; cook custard 6–10 mins until thickened. Do not boil.
• Chill assembled tart: minimum 2 hours (best chilled 4 hours or overnight)

Nutrition estimate

Approx per slice (1 of 10): 370 kcal • Fat 19g • Carbs 44g • Protein 6g. (Estimate only.)

Tips & swaps

• Ready-made pastry or shop custard are time-saving swaps; use a thick dessert custard for best texture.
• Gluten-free: use GF plain flour for the pastry and adjust binding with a touch more egg if needed.
• Dairy-free: replace milk with unsweetened oat or almond milk and use a dairy-free butter substitute for pastry — texture may be slightly different.
• Adjust sweetness by reducing sugar in the custard by 10–20g if using a very sweet jam.
• Test custard set: it should coat the back of a spoon and leave a line when you run your finger through it.

Serving ideas

• Serve chilled or slightly warm with a pot of strong tea — a classic pairing.
• Offer double cream, whipped cream or clotted cream on the side for extra indulgence.
• For parties, cut into small squares or mini tartlets for easy portioning.

Make-ahead & storage

• Refrigerate: keep covered in the fridge for up to 3–4 days.
• Freezing: you can freeze the blind-baked tart shell for up to 1 month (freeze before adding jam/custard). Assembled tart can be frozen for up to 1 month — thaw overnight in the fridge.
• Reheat: if chilled, allow to sit at room temperature 20–30 minutes before serving or warm briefly in a low oven (150°C/300°F) for 8–10 minutes; avoid overheating to protect the custard texture.

FAQ

For more recipes and ideas, visit our recipes page: MadeForRecipes — Recipes. For custard technique tips, see this trusted resource: BBC Good Food — Custard tips.