Jennie Mcalpine served up a delicious Manchester tart with raspberry sauce on John and Lisa’s Weekend Kitchen.

The ingredients are: 1pkt shortcrust pastry and Icing sugar for rolling out.

For the custard and assembly: 300ml whole milk, 300ml double cream, 1tsp vanilla extract, 6 medium free range egg yolks, 120g caster sugar, 4tbsp corn flour, 450g raspberry jam, 50g desiccated coconut, 150g fresh raspberries, 250ml double cream, 150g fresh raspberries and 50g toasted desiccated coconut.

For the raspberry sauce: 300g frozen raspberries and 1-2tbsp or to taste icing sugar, plus extra for dusting.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.