A new recipe for Manchester Tart
Ingredients:
Pastry
8 ozs of plain flour
4 ozs of butter
4 ozs of caster sugar
3 egg yolks
A pinch of salt
A large piece of clingfilm
Filling
12 plums
2 tablespoons blueberries
3 ozs of butter
2 ozs of sugar

Custard
1/2 pint of double cream
2 eggs
1 egg yolk
1 oz of caster sugar
2 Tablespoons elderflower cordial (optional)

To make the pastry
Sift the flour and salt into a bowl and make a hole in the middle. Add butter, eggs and sugar mix all together with hands or in a food processor if you have one.
When it all comes together in a ball, wrap in cling film and chill in fridge for 1 hour.
After one hour roll out the pastry onto cling film then line a 9 inch flan tin.
Bake " blind " for 15 minutes, then for a further 10.

To make the filling
Stone a quarter of the plums.
Put the butter in a pan, add sugar and stir until melted.
Add the plums and cook for 5-10 minutes until juice comes out, but before the skins fall off.

Remove the plums with a slotted spoon and then boil the juice, stirring it until caramelised.

Put the plums and blueberries in the pastry case and pour the caramelised juice over the top.

To make the topping
Quickly beat the cream, eggs, sugar and cordial together and pour over the top.
Bake for 30 minutes at 180 degrees C or gas mark 5.
Serve warm or cold. Savour every mouthful!
Run 'round the block!!