Recipe Card

Manchester Tart


  • 1 Jus-Rol™ Puff pastry ready rolled sheet chilled
  • 350 g Raspberry jam
  • Rind of 1 lemon
  • 275 ml milk
  • 50 g fresh breadcrumbs
  • 50 g butter
  • 3 large eggs separated
  • 100 g caster sugar, plus a little extra for dusting
  • 1 tbsp brandy  

Equipment required

  • Oblong flan tin
  • Fork
  • Saucepan
  • Sieve
  • Whisk


  1. Use the pastry sheet to line the tin, prick the base well with a fork and spread with jam.
  2. Put lemon rind and milk in saucepan and bring to the boil. Remove from heat and strain over breadcrumbs, then allow to stand for 5 mins.
  3. Beat in butter, egg yolks, 25g of the caster sugar & brandy. Pour mixture onto jam and bake for 25 -30 minutes until it has set and pastry is golden.
  4. Whisk the egg whites until stiff, then whisk in the remaining sugar 1 tablespoon at a time. Pile on top of the tart spreading gently to the edges and then turn to oven for 15 minutes until meringue has browned.
  5. Serve cold

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