A rather rich jam tart, Manchester with a cake mixture and meringue. If you prefer, blackcurrant or raspberry jam may be substituted for the apricot used in this recipe.
1 X 9-inch Flan Case made from shortcrust pastry, baked blind and cooled
4 tablespoons apricot jam
10 fl. oz. m cups milk thinly pared rind of
2 oz. fresh breadcrumbs
2 oz. butter
2 oz. castor sugar
2 eggs, separated
½ teaspoon grated nutmeg
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
Spread the jam in a thin layer over the bottom of the flan case. Set aside.
In a small saucepan combine the milk and the lemon rind. Place the pan over moderate heat and scald the milk (bring to just below boiling point). Remove the pan from the heat and set aside for 20 minutes. Remove and discard the lemon rind.
Place the breadcrumbs in a small mixing bowl and pour the milk over them. Allow the crumbs to soak for 5 minutes.
In another small bowl, cream the butter and half of the sugar with a wooden spoon until the mixture is pale in colour. Mix in the egg yolks and nutmeg and beat well.
Combine the egg mixture with the milk and breadcrumbs and mix well.
Pour the mixture over the jam in the flan case. Place the tart in the oven and bake for 45 minutes. Remove the tart from the oven.
Increase the oven temperature to fairly hot 375 °F (Gas Mark 5, 190°C).
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. Gradually add the remaining sugar, beating constantly.
Spoon the meringue mixture on top of the tart and return it to the oven. Bake for 10 minutes or until the meringue is lightly browned.
Remove the tart from the oven and allow it to cool before serving.