Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup milk
- 1/2 cup raspberry jam
- 1/2 cup desiccated coconut
- 1/2 cup soft brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch tart pan with butter and line the bottom with parchment paper.
2. In a mixing bowl, combine the flour, sugar, and chilled butter. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
3. Add the egg yolk and milk to the mixture and stir until a dough forms. Knead the dough for a few minutes until it is smooth.
4. Roll out the dough on a floured surface and transfer it to the prepared tart pan. Press the dough into the bottom and sides of the pan, trimming off any excess.
5. Spread the raspberry jam over the bottom of the pastry shell and sprinkle the desiccated coconut on top.
6. In a saucepan, combine the brown sugar, heavy cream, unsalted butter, vanilla extract, and salt. Heat the mixture over medium heat, stirring constantly until the sugar has dissolved.
7. Pour the caramel mixture over the coconut and bake the tart for 30-35 minutes or until the pastry is golden brown and the filling is set.
8. Allow the tart to cool for 10-15 minutes before removing it from the pan and transferring it to a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Total Fat: 26g
Saturated Fat: 16g
Cholesterol: 90mg
Sodium: 80mg
Total Carbohydrates: 44g
Dietary Fiber: 1g
Sugars: 28g
Protein: 3g
Substitutions for ingredients:
- You can use any type of jam or preserve in place of the raspberry jam.
- If you don't have desiccated coconut, you can use shredded coconut instead.
- You can use light brown sugar instead of soft brown sugar.
Variations:
- You can add sliced almonds or chopped pecans to the top of the tart for added crunch.
- You can use a different type of fruit jam or preserve, such as strawberry or apricot.
- You can add a layer of sliced bananas or fresh berries on top of the jam before adding the coconut and caramel.
Tips and tricks:
- Make sure the butter is chilled when making the pastry dough to ensure a flaky crust.
- Use a fork to prick the bottom of the pastry shell before adding the jam to prevent it from becoming soggy.
- Be careful when making the caramel as it can burn easily. Stir constantly and remove from the heat as soon as the sugar has dissolved.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a decorative plate or cake stand. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
Fresh berries, powdered sugar
Pairings:
Serve the tart with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the pastry dough is too dry, add a little more milk.
- If the pastry dough is too wet, add a little more flour.
- If the caramel is too thick, add a little more cream.
Food safety advice:
Make sure to cook the tart until the filling is set to ensure it is safe to eat.
Food history:
Manchester Tart is a traditional English dessert that originated in the city of Manchester. It typically consists of a shortcrust pastry shell filled with raspberry jam and a custard-like filling made with milk, sugar, and coconut.
Flavor profiles:
Sweet, buttery, coconutty, fruity
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: British
Taste: Sweet, Creamy, Buttery, Caramelized, Nutty