Classic Manchester Tart | Shortcrust Pastry | Recipe | Gig House Kitchen

Shortcrust pastry, jam, custard and toasted coconut this nostalgic treat takes you back and can be ready in 45 minutes…

Photo courtesy of Gig House Kitchen on YouTube

If you’re looking for a blast from the past, why not try this delightfully British throwback recipe for a Classic Manchester Tart.

Enjoyed by British school children, and adults, alike since the 1860s, this incredibly easy shortcrust dessert is great for a dinner party or just for a fun activity to do with the kids in the evening.

With flaky pastry, tangy jam, creamy custard and toasted coconut it’s a treat for all of the senses. Why not try making one tonight?

What you need for this recipe

• Mixing bowl (glass is best)*
• Balloon whisk*
• A large heatproof pie dish / individual tart cases*
• A large pallet knife (not necessary, but helpful)
• Microwave safe measuring jug*
• Large baking tray*
• Digital kitchen scales*

You will also need a variety of plates, small bowls, and cutlery on hand for this recipe to weigh ingredients into, portion spices, etc.

Watch the video

Video courtesy of Gig House Kitchen on YouTube

Ingredients

Shortcrust Pastry:

• 450g/16oz Plain /All-purpose Flour
• 340g/12oz Soft Tub Margarine
• 80ml* Cold Water (should only need 30–50ml in recipe)

Oven temp: 200ºc / 392ºF / Gas Mark 6

Filling:

• 1/2 pint — Thick Custard (we used Birds)
• 3–5 tbps — Double Cream
• 1 tsp — Vanilla bean paste / vanilla extract
• 4 tbps — Strawberry Jam
• 50g — Toasted desiccated coconut Oven temp, prep and cooking time.

Method

Shortcrust pastry (recipe can be found here):

• Place the flour and soft margarine into a mixing bowl, and using the tips of your fingers, rub the butter into the flour until it resembles wet sand.
• Then, using a round bladed knife, gradually pour cold water into the dough just until the mix comes together into a ball. (Add as little water as is required to get the result, as too much water can make the pastry tough.
• Pour the dough onto a floured worktop and use the heat from your hands to gently bring the dough together into a ball. Wrap the dough in clingfilm and allow to rest in the fridge for at least 20 minutes.
• Then, place the unwrapped dough onto a floured worktop and roll it out to approx 1cm in thickness ready to be portioned for your pie dishes. If you are using a large dish, roll the pastry into a round that is a few centimetres larger than your cooking dish, then roll the pie dough onto the rolling pin and gently it over the dish, and carefully press the dough into the dish. If you use smaller pie dishes (as Trish does in the video), cut the dough to the correct size and carefully fit the dough into the dishes.
• Once you have placed the pie dough into your chosen pie dish, use a fork to prick the bottom of the base to allow steam to vent and avoid any air bubbles.
• Bake the pie crust at 200ºc / 392ºF / Gas Mark 6 for 15–20 minutes, or until the pastry is golden and flaky, making sure the pastry is completely cooked. Use the baking tray to make getting the pastry in and out of the oven easier.
• Let the pie crusts cool down for at least 20–30 minutes before moving on the the filling.

Filling:

• Pour the desiccated coconut onto a dry baking tray and bake in a hot over for 1–3 minutes, or until the coconut has become nice and toasted, but be careful that it doesn’t burn. Keep an eye on it.
• Next, prepare your custard as per the instruction for whatever type of custard you are using (if using pre-made custard, you can skip this step). You will want to let the custard cool down before using it.
• Next, decant the jam into a microwave safe bowl and heat in the microwave for 20–60 seconds, or until the jam is warm but not too hot. Jam gets very hot so be careful not to overheat it.
• When the custard is cool, using a balloon whisk, you will need to whisk in the double cream and the vanilla flavouring to loosen the custard.
• Once all of the component parts are ready you can begin assembling, beginning with the jam. Spoon a light layer of jam into the cooled pastry cases, just enough to cover the bottom when an even amount.
• Next, spoon the custard and cream mixture over the jam, making sure it’s even. If you’re making individual tarts, make sure to split the mixture evenly between all of the pastry bases. Careful to not let the jam colour the custard.
• Finally, sprinkle the toasted coconut over the tarts, and then leave them in the fridge for at least 1 hour to firm up the custard before serving.

Final comments

You can make the shortcrust pastry in advance, either freeze the raw pastry ready to use later, or bake the pastry and leave in the tins, keeping them in an airtight container in a cool, dry place. The pastry should keep for 1–2 days like this.

If you don’t feel like making your own shortcrust for this recipe, you can always buy and bake shortcrust from the shop, or even use a pre-baked pastry base. Although, making your own pastry is always worth it.

You can use any type of custard that you’d like, this could be powered custard (as used in recipe), pre-made custard from a carton or tin, or if you’re feeling ambitious, you could try making your own creme anglaise.

The custard can be made in advance, as it will need to be cool when you use it for the dessert.

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