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Jamie Oliver Manchester Tart

Jamie Oliver Manchester Tart recipe
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This Jamie Oliver-inspired Manchester Tart features a buttery shortcrust pastry base layered with sweet raspberry jam, a smooth vanilla custard filling, and a crunchy desiccated coconut topping. It’s a classic British dessert that balances rich, creamy textures with a hint of tartness, perfect for afternoon tea or a family gathering.

Ingredients

Scale
  • 1 cup all-purpose flour, sifted
  • 1/2 cup unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 2–3 tbsp ice water
  • 1/4 cup raspberry jam
  • 1 cup whole milk
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 1/4 cup desiccated coconut
  • Optional: fresh raspberries for garnish

Instructions

  1. Make the pastry dough: In a food processor, pulse the sifted flour, cold cubed butter, sugar, and kosher salt until the mixture resembles coarse breadcrumbs with pea-sized butter pieces. This ensures a flaky crust by keeping the butter cold, which creates steam pockets during baking; avoid over-processing to prevent a tough texture.
  2. Add ice water: With the processor running, gradually add 2 tablespoons of ice water until the dough just comes together when pinched. If needed, add another tablespoon, but stop as soon as it holds together without being wet. Overworking the dough can lead to shrinkage and a dense crust.
  3. Chill the dough: Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten, making it easier to roll out and preventing shrinkage during baking; this step is crucial for a tender crust.
  4. Preheat oven and prepare pan: Preheat the oven to 375°F / 190°C. Lightly grease a 9-inch tart pan with a removable bottom. This temperature is ideal for blind baking to set the crust without over-browning, ensuring an even bake.
  5. Roll out and blind bake: On a floured surface, roll the chilled dough to a 1/8-inch thickness and fit it into the tart pan, trimming any excess. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes until lightly golden. This process sets the crust and prevents puffing.
  6. Spread the jam layer: While the crust is still warm, evenly spread the raspberry jam over the bottom using a spatula. The warmth helps the jam adhere and creates a barrier to keep the crust crisp under the custard, preventing sogginess.
  7. Make the custard filling: In a medium saucepan, heat the whole milk over medium heat until steaming but not boiling, with small bubbles forming around the edges. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla until smooth and pale. Gradually temper by adding a ladle of hot milk to the egg mixture while whisking constantly, then pour it all back into the saucepan.
  8. Cook the custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 5-7 minutes. Do not boil to avoid curdling; the custard should be smooth and glossy, with no starchy taste.
  9. Assemble the tart: Immediately pour the hot custard over the jam layer in the baked crust, spreading it evenly with a spatula. Work quickly to prevent a skin from forming on the custard, ensuring a silky texture throughout.
  10. Add the topping: Sprinkle the desiccated coconut evenly over the custard while it’s still warm, gently pressing to adhere. This adds a crunchy texture and a classic finish to the tart, complementing the creamy filling.
  11. Chill and serve: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours until the custard is fully set. Serve chilled, garnished with fresh raspberries if desired, for a refreshing dessert that slices cleanly.

Notes

Store the tart covered in the refrigerator for up to 3 days. Due to the custard filling, it is not suitable for freezing. Serve chilled directly from the fridge for the best texture and flavor.

Nutrition

Keywords: Manchester Tart, Jamie Oliver Manchester Tart, British dessert, pastry tart, raspberry jam custard tart, baked tart, classic English dessert, custard tart, coconut topped tart, family dessert, afternoon tea, easy tart recipe

Find it online: https://britishrecipes.uk/manchester-tart/