Frank's Recipes! Manchester Tart

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Manchester Tart

2 1/2 cups milk
1 tablespoon sugar; or to taste
2 ounces butter; softened
4 eggs
3 tablespoons apricot jam
6 tablespoons fresh white breadcrumbs
3 tablespoonfuls brandy
shortcrust pastry to line large pie-dish
grated nutmeg

Separate egg yolks, putting whites to one side. Beat the yolks into the butter. Place milk in a pan and raise to boiling point: add sugar and breadcrumbs and continue cooking for 3 to 4 minutes. Remove from the heat and leave to cool. Line the pie dish with pastry and spread the bottom with a layer of jam. Add the brandy to the milk mixture and stir. Add the egg and butter to the milk mixture and beat thoroughly until smooth.

Pour into the pie dish. Place in a medium oven and cook till set - about 1 hour. remove from the oven and leave to cool. Whip the egg whites to a stiff froth - you can add sugar if you wish - and spread over the tart. Return to the oven for about five minutes until the meringue topping is set.