Manchester Tart

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 9 inches flan case made from shortcrust pastry, baked blind and cooled
• 4 tablespoons apricot jam
• 10 fluid ounces milk
• 1 thinly pared lemon, rind of
• 2 ounces fresh breadcrumbs
• 2 ounces butter
• 2 ounces caster sugar
• 2 eggs, separated
• 1/4 teaspoon grated nutmeg

Recipe

• 1 pre heat oven to 300f, gas 2, 150°c.
• 2 spread the jam in a thin layer over the bottom of the flan case and set aside.
• 3 in a small saucepan combine the milk and the lemon rind. place over a moderate heat and scald the milk (bring to just below boiling point).
• 4 remove from the heat and set aside for 20 minutes. then remove and discard the lemon rind.
• 5 place breadcrumbs in a small mixing bowl and pour the milk over. allow to soak for 5 minutes.
• 6 in another bowl cream the butter and half the sugar until pale in colour.
• 7 mix in the egg yolks and nutmeg and mix well. combine this with the milk and breadcrumbs and mix well.
• 8 pour the mixture over the jam in the flan case and bake for 45 minutes.
• 9 remove from oven and increase temperature to 375f, gas 5, 190°c.
• 10 in a large bowl whisk the egg whites until they form soft peaks. gradually add the remaining sugar, beating continuously.
• 11 spoon the meringue over the tart and return to oven for 10 mins or until lightly browned.
• 12 allow to cool before serving.