Mary Berry Manchester Tart

The first time I had Manchester Tart, I was about eight — school lunch on a rainy Tuesday. Beige tray, plastic spoon, but I remember that bite: crumbly pastry, sharp raspberry jam, thick, warm custard, and that weirdly red cherry sitting proudly on top. It felt like pudding royalty.

Mary Berry’s take on this northern classic holds tight to the original but smooths the edges. It’s still comfort food — still humble — but polished just enough that you’d proudly serve it after Sunday roast. For me, it’s more than a tart. It’s a memory in layers: jam, custard, coconut, all wrapped up in pastry and love.

Ingredients List

For the Pastry:

• 250g plain flour
• 125g cold butter — cubed, for flakiness
• 1 egg — helps bind the dough
• 1–2 tbsp cold water — just enough to bring it together

For the Custard:

• 450ml whole milk — richer than semi-skimmed
• 60g caster sugar
• 3 tbsp plain flour — thickens the custard
• 3 egg yolks
• 1 tsp vanilla extract

For the Topping:

• ½ cup raspberry or strawberry jam
• ½ cup desiccated coconut
• 8 Maraschino cherries

How To Make It

Make the pastry:

1. Tip the flour into a mixing bowl and rub in the cold butter with your fingertips until it looks like breadcrumbs.
2. Add the egg and a splash of cold water. Mix it gently with your hands until a dough forms. Don’t knead it.
3. Shape the dough into a disc, wrap in clingfilm, and chill for at least 30 minutes.
4. Preheat oven to 200°C (180°C fan).
5. Roll out your chilled dough on a lightly floured surface until about ½ cm thick. Line a 9-inch tart tin and trim the edges. Prick the base with a fork.
6. Chill again for 10–15 minutes. I always forget this part and end up with a shrinking crust — don’t skip it.
7. Line with parchment paper, fill with baking beans or dry rice, and blind-bake for 10 minutes.
8. Remove the beans and paper, bake another 10 minutes until golden. Cool completely.
9. Spread a thin, even layer of jam across the base. Not too thick — it’s meant to complement, not dominate.

Make the custard:

1. Whisk together sugar, flour, and egg yolks in a bowl to form a smooth paste.
2. Heat the milk until steaming (not boiling), then gradually pour it over the yolk mix, whisking constantly.
3. Return the mix to the pan and stir on low heat until thick and smooth — it takes a few minutes. Be patient.
4. Remove from heat, stir in the vanilla, and pour custard into the tart shell. Smooth the top with a spoon or palette knife.
5. Sprinkle with desiccated coconut and dot with cherries.
6. Chill the whole thing in the fridge for at least 6 hours — overnight if you can wait.

Common Mistakes

Why is my pastry tough?
You probably overworked it or used warm butter. Handle it gently and keep things cold.

Why is my custard lumpy?
You added hot milk too fast or didn’t stir enough. Go slow, whisk constantly.

Why did the jam soak into the crust?
You didn’t let the pastry cool properly. Let it go stone-cold before layering.

Is it okay to use shop-bought pastry?
Yes, for convenience. But homemade is flakier and more satisfying — and really not hard.

Storage and Reheating

Fridge:
Wrap the tart or store slices in an airtight container. Keeps for 3 days. The base softens but the flavours deepen.

Freezer:
Freeze before topping with coconut and cherries. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge.

Reheat:
You don’t need to. It’s best cold, honestly. But if you want it warm:

• Oven: 150°C for 10–15 mins.
• Microwave: 20 seconds per slice, medium power.

What To Serve With It

• A generous spoon of whipped cream – balances the sweetness.
• Vanilla ice cream – creamy and cold against that soft custard.
• Or just a good, strong cup of tea. Builder’s brew. No sugar.

FAQs

Can I make this gluten-free?
Yes, use gluten-free plain flour and adjust the pastry dough with a bit more liquid if needed.

Can I use a different jam?
Absolutely. Blackberry works well. Avoid anything too sweet like apricot — it drowns the custard.

How far in advance can I make it?
Up to 2 days ahead. The custard firms up beautifully and the tart gets better with time.

Is it supposed to be served cold?
Yes. It’s a fridge tart. The custard sets, the coconut softens slightly — it’s meant to be chilled.

Try More Recipes:

• Mary Berry Caramel Shortbread
• Mary Berry No Bake Baileys Cheesecake
• Mary Berry Chocolate Courgette Cake