Manchester Tart
An unusual and rather rich jam tart, this is topped with a cake mixture and meringue. If you prefer you can use Blackcurrant or Raspberry jam. Posted for ZWT6
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INGREDIENTS
Nutrition- 9inches flan case made from shortcrust pastry, baked blind and cooled
Filling
- 4tablespoons apricot jam
- 10fluid ounces milk
- 1thinly pared lemon, rind of
- 2ounces fresh breadcrumbs
- 2ounces butter
- 2ounces caster sugar
- 2
- 1⁄4teaspoon grated nutmeg
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DIRECTIONS
- Pre heat oven to 300F, Gas 2, 150°C.
- Spread the jam in a thin layer over the bottom of the flan case and set aside.
- In a small saucepan combine the milk and the lemon rind. Place over a moderate heat and scald the milk (Bring to just below boiling point).
- Remove from the heat and set aside for 20 minutes. Then remove and discard the lemon rind.
- Place breadcrumbs in a small mixing bowl and pour the milk over. Allow to soak for 5 minutes.
- In another bowl cream the butter and half the sugar until pale in colour.
- Mix in the egg yolks and nutmeg and mix well. Combine this with the milk and breadcrumbs and mix well.
- Pour the mixture over the jam in the flan case and bake for 45 minutes.
- Remove from oven and increase temperature to 375F, Gas 5, 190°C.
- In a large bowl whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, beating continuously.
- Spoon the meringue over the tart and return to oven for 10 mins or until lightly browned.
- Allow to cool before serving.
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