Manchester tart
This is a deliciously simple old-fashioned jam and custard
tart with the addition of sliced bananas and desiccated
coconut. Purists may argue that the original recipe does
not include bananas, but we love the way they bring the
flavours of the jam and custard together. You can leave
them out if you prefer.
Roll out the pastry on a lightly floured surface to a large round, the
thickness of a £1 coin. Use to line a 20cm round tart tin, 2-2.5cm deep,
with removable base, leaving some excess pastry overhanging the
rim. Leave to rest in the fridge for 30 minutes. Meanwhile, preheat the
oven to 190°ClGas 5.
Line the pastry case with baking paper and dried or ceramic baking
beans and bake 'blind' for 15 -20 minutes until the sides are set and
lightly golden - move the paper and beans and return to the oven
for another 5 mil ... tes. While still warm, cut off the excess pastry to
level with the rim of the tin. Leave to cool completely.
Whip the cream and icing sugar together in a bowl until just stiff, then
fold through the pastry cream until well combined. Spread the jam
over the base of the pastry case. Peel and thinly slice the bananas, and
toss with the lemon juice in a bowl. Arrange the banana slices in a
single layer over the jam, then spread the pastry cream mixture on
top. (You may have a little over - enjoy it as a cook's treat).
Lightly toast the desiccated coconut in a dry pan, tOSSing frequently,
until lightly golden brown and fragrant. Tip into a bowl and mix with
the caster sugar, t hen sprinkle over the top of the tart. Serve at room
temperature o r chilled.
SERVES 4-6
300g sweet flan pastry
(see page 248)
75ml double cream
1 tbsp icing sugar
1 quantity (650ml)
pastry cream
(see page 249)
3 tbsp raspberry jam
2 ripe medium bananas
squeeze of lemon juice
11 /2 tbsp desiccated
coconut
11/2 tbsp caster sugarPUDDINGS 225