This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Manchester Tart

A relatively-modern development of an older-style pudding, listed by Mrs. Beeton, in which jam formed the bottom layer of the dessert, to be followed by a lemon-flavoured milk and breadcrumb mixture, which was then topped with puff pastry.

In our recipe section, we give the version now more usually found, in which a short-crust pastry base is topped with a meringue mixture. The Victorian's would have used any jam to hand, and the poorer classes would have omitted the brandy and probably used lard rather than butter.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review