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This traditional Manchester tart recipe is given a makeover by Marcus Wareing - who should know the dish well, having grown up in the neighbouring region of Lancashire. Manchester tart was one of the signature dishes at Marcus Wareing's Gilbert Scott restaurant in London when it opened and remains one of their classics. For more fabulous desserts, have a look at our dessert recipe collection

Method
1.
Preheat the oven to 180°C/gas mark 4. Grease a 30cm x 20cm x 5cm baking tin and line with baking paper
2.
Cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder
3.
Flatten the mixture into the tin using the back of a spoon and bake for 12-15 minutes or until light golden. Remove from the oven and allow to cool in the tin for 30 minutes
4.
For the filling, spread the cooled base with the jam
5.
Heat a frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time. Add the rum, then whisk in the butter. Add the banana slices and toss gently until coated and caramelised
6.
Layer on top of the raspberry jam, then place in the fridge for 30 minutes
7.
Then for the custard, put the milk in a saucepan, bring to the boil, then reduce the heat. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth
8.
Pour a little hot milk over the mixture, whisk well, then add it back to the hot milk. Cook the custard over a low heat, stirring constantly, until the mixture is very thick
9.
Pour the custard on top of the banana caramel mixture, sprinkle with the coconut, then refrigerate for 30-40 minutes until the tart is set. Slice and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Manchester tart recipe with a sweet white wine

Ingredients

Manchester tart base

  • 150g of unsalted butter
  • 100g of caster sugar
  • 1 free-range egg, beaten
  • 175g of plain flour
  • 1 tsp of baking powder

Manchester tart filling

  • 200g of raspberry jam
  • 2 tbsp of caster sugar
  • 2 tbsp of rum
  • 2 tbsp of unsalted butter
  • 4 bananas, ripened and sliced

Custard

Topping

  • 50g of desiccated coconut

Equipment

  1. 30cm x 20cm x 5cm baking tin

Share this Recipe

This Manchester tart recipe is from legendary chef Marcus Wareing. He ate Manchester tarts as a boy, so he is a bit of an expert on fine Manchester tart recipes

Manchester tart recipe Tweaks

What's this?
JCKingaling
Use spiced rum instead of regular for a kick.
7 July 2012