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Tarts

GUARDIAN NEWSPAPER FEATURES US IN IT’S SATURDAY ‘COOK’ SUPPLEMENT

Click on the link below to read The Guardian newspaper’s ‘Cook’ supplement feature about The Manchester Tart Company.

http://www.theguardian.com/lifeandstyle/2014/mar/08/manchester-tart-company-behind-the-scenes

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BAKING RESUMES

This gallery contains 2 photos.

Having put the rolling pins down for a few weeks following the birth of beautiful baby Martha, we resumed baking this weekend for local customers who were throwing a celebratory party in their Whalley Range home.  The menu included a … Continue reading

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ECCLES CAKES – A RENAISSANCE

The modest but irresistable Eccles cake has been a regional speciality in England since the late 1700′s, first being sold by a shopkeeper in Eccles, Greater Manchester and eventually being exported around the world.  My mum says she used to make these a lot when we were little although they have only this week made their debut in my kitchen. Having thought they might be quite a fiddle to make, they are suprisingly simple. We made our own butter puff pastry (although shop bought versions are acceptable) and filled them with a punchy filling of vine fruits, sugar and citrus zest. The ‘cakes’ are then roughly crimped, flattened, sugared and baked. These replete little pastries are quite a meal in themselves, either with strong coffee at breakfast time or with a slice of tangy Lancashire cheese for lunch.

Eccles cakes on cooling rack

 

 

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FOLLOW US ON TWITTER

You can now follow The Manchester Tart with tweets on pies, tarts and matters inbetween.

Clare Hillyer @mcrtarts

Tiwtter logo 2013

 

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MANCHESTER TARTS IN DEMAND!

We have always found that our best-selling Manchester tarts are in demand but there has been something of a rush on them recently. And why not - they are perfect with coffee, afternoon tea, a glass of bubbly, for parties, meetings, as a dessert, or just to eat on your own so that you don’t have to share them! They also make a lovely gift and can be ordered in boxes of 6 or more. A nice change to the (ubiquitous) cupcake if we may say so!

Order direct – tel: 07810 423190 / email info@themanchestertartcompany.co.uk

Mcr tart with raspberries

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WINNERS AT THE 2012 BRITISH PIES AWARDS!

We are delighted to report that for the second year running, The Manchester Tart Company has notched up 2 awards at the 2012 British Pie Awards. The competition was hotly contested with over 900 contributors bringing pies from all over the country. We received a gold award for our Cock-a-Leekie pie and a silver award for our Bramley apple pie. The competition celebrates the heritage of the british pie and the craft of the pie maker. Here here!

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MAKING USE OF SEASONAL PRODUCE

Using the best of seasonal produce this Spring, we have been making purple sprouting broccoli and Lancashire blue cheese tarts as well as rhubarb and custard tarts using local Champagne rhubarb. The ingredients taste great and look quite beautiful we think.

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BACK BAKING AGAIN!

After the birth of beautiful baby Benjamin 6 weeks ago, it was a pleasure to be back baking again, providing a small supper party for a very appreciative customer who wished to celebrate her birthday at home. We provided a bespoke menu, perfect for a kitchen supper with family on an autumnal Saturday evening…

Individual broccoli, cauliflower, spring onion and Garstang blue cheese pies

Buttered green beans

New potatoes baked in parchment

Chocolate mousse ‘Basque’ with almond tuilles

Our customer described the food as ‘absolutely fabulous!’

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2 GREAT NEW RECIPES THIS WEEK

We tried 2 new recipes this week, both of which were excellent. First of all there was Dan Lepard’s recipe for ‘Summer Pork Pie’. Packed full of best quality coarsely chopped pork, gammon, onion and fresh herbs and wrapped in a Dijon flaky pastry, this would provide a great picnic lunch or a very tasty supper with a nicely dressed salad. Jon (husband) simply scoffed his in the van on his way to work one morning. That’s fine too!

We also tried David Tanis’ recipe for apricot tart, one of the nicest fruit tarts we have tasted. The slightly caramelised, soft apricots contrasted so well with the crisp pastry and as the whole assembly is slightly rustic, roughly trimmed pastry folded up over the edges of the fruit, the whole effect was really pleasing. No doubt this recipe could be replicated with most seasonal, soft fruits.

2 great new finds which will be appearing on our product list soon!

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CHORLTON CLANGER RECEIVES GREAT TASTE AWARD GOLD STAR

Just as we launch our website, we are pleased to be announcing that we have received a further award this summer – a Gold Star from the Great Taste Awards – for our ‘Chorlton Clanger’. The Clanger (a traditional handmade pasty containing minced free-range pork, onion, sage & peas and encased in crisp, handmade rough puff pastry) has become well-known and loved around South Manchester and has already won a Silver Award this year from the British Pie Awards. What the Great Taste Award judges said:

“The pasty looks nice and rustic..the flavour of the filling is excellent! The judges enjoyed the fact that there was no filler. Excellent ingredients.”

We look forward to submitting more entries to the Great Taste Awards in 2012.

THIS WEEK’S BAKNG

The pies and tarts that we have been baking for our customers this week are: steak & kidney pies, Cumberland lamb pies, Chorlton Clangers, spinach, feta and spring onion tarts, goat’s cheese, olive and sunblush tomato tarts and broccoli, leek and gorgonzola tarts.

 

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