Manchester Tart

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READY IN: 1hr 40mins
YIELD: 1 9
UNITS: US

INGREDIENTS

Nutrition
  • 9
    inches flan case made from shortcrust pastry, baked blind and cooled
  • Filling
  • 4
    tablespoons apricot jam
  • 10
    fluid ounces milk
  • 1
    thinly pared lemon, rind of
  • 2
    ounces fresh breadcrumbs
  • 2
    ounces butter
  • 2
    ounces caster sugar
  • 2
    eggs, separated
  • 14
    teaspoon 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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