And what holds it all together, like eggs in a rich shortcrust pastry?
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Stargazy Pie is an odd-looking invention: The heads and tails of pilchards poke out of a shortcrust lid.
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They bear little resemblance to the Hong Kong- and Macanese-style egg tarts sold in nearby Chinatown, which are most likely descendants of the English shortcrust and custard.
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"The closest, I think, is a handheld pot pie," although he notes that a pot pie's crust uses puff pastry, rather than the shortcrust pastry used to enclose a pasty's filling.
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Realizing that it was overdue for a makeover, Cara Nicoletti gave the staid ol' pie a bit of an upgrade with a crust made of crushed almond cookies and rosemary, rather than plain shortcrust pastry.
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The shortcrust pastry of the bottom part forms a lip where it meets the upper half, which rises domelike from the cereal-bowl-shaped base, and looks as though it were composed of volcanic ash.
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Fans of the 1996 film "Big Night," in which Stanley Tucci's character slaves for hours on a timpano—an enormous pastry filled with meatballs, sauce, and pasta—will be delighted by the similar, if much smaller, tortellini pie, a beautiful oval-shaped package of shortcrust encasing neat layers of meatballs, Bolognese, and mortadella-stuffed tortellini.
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The Tarte Tatin should be made with puff or shortcrust pastry.
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The principle ingredients are: meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate.
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Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or meat pie.
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Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan of this sort is round, with shortcrust pastry.
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It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg.pastaflora . Diccionario de la lengua española (22.ª edición), Real Academia Española (2001).
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Quetschentaart, a popular Luxemburg speciality, is a simple open fruit tart with the local type of plum, Prunus domestica L. subsp. italica, closest to a damson or zwetschge, which do not give off much water. It does not work with more watery types of plums, and the stone must be easily removable too. In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only.
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Hot cross buns having the cross made with cuts The traditional method for making the cross on top of the bun is to use shortcrust pastry; however, more recently, recipes have recommended a paste consisting of flour and water.
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The name of the dish comes from pasta frolla, Italian for shortcrust pastry, and is similar to the Italian crostata. Italian immigrants brought it to Argentina and Uruguay. Pasta Frola de Dulce de Membrillo - Quince Tart. About. Retrieved on 2015-03-23.
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Schneeballen snowball in English, is a pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber. Its name derives from its round, ball-like shape with a diameter of about eight to ten centimeters and is traditionally decorated with confectioner's sugar.
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Flaounes are a cheese filled pastry interspersed with cheese. The pastry is described as similar to shortcrust in texture. The cheese can be a mix of graviera, halloumi, fresh anari and/or kefalotyri. Outside of Europe, these cheeses can sometimes be referred to as "flaouna" cheese.
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A commercially produced Cherry Bakewell. A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.
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Scully (1995), p. 70. The completely edible shortcrust pie did not appear in recipes until the 15th century. Before that the pastry was primarily used as a cooking container in a technique known as huff paste. Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly.
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An imbrucciata Imbrucciata (plural: imbrucciate) is a typical Corsican dessert, similar to a small Fiadone but, unlike this, it has a bottom layer of shortcrust or briseè pastry dough. Schapira (1994) p. 125Delfosse (1999) p. 14 The ingredients of the filling are brocciu, sugar, eggs and lemon zest.
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There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages pirog is a generic term which denotes virtually any kind of pie, pastry, or cake. Тhus, Karelian pastry (known as Karelian pirog in Russian), knish or charlotte are considered types of pirog in Eastern Europe.
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Mohn bar, also known as mon bar, or poppy seed bar, is an Ashkenazi Jewish baked good consisting of a shortcrust pastry base with a sweet mohn (poppy seed) filling, and a streusel/crumb topping. It may be commonly found at kosher bakeries and Jewish delis across the United States.
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Squab pie is a mutton pie with a shortcrust pastry lid. It should be made with at least one layer of onions, followed by alternating layers of sliced apples and mutton chops. The mixture should be covered with water, though less than in some pies, covered with pastry and baked in the oven for about two hours.
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A fruit-topped tart with custard filling. Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Unlike egg tarts, custard tarts are normally served at room temperature. They are available either as individual tarts, generally around across, or as larger tarts intended to be divided into slices.
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New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook.Barbara Santich, "The Evolution of Culinary Techniques in the Medieval Era" in Food in the Middle Ages, pp. 61–81.
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In the UK a suet pastry is often used, although shortcrust is also common. In one traditional recipe described by George Orwell as "one of the best forms of suet pudding," the cavity left by removal of the core is filled with brown sugar, a suet pastry crust is applied, and the dumpling is tied tightly in cloth and then boiled.
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The entire story takes place in a country called Kuchen, a fictional country located in the Atlantic Ocean, to the coasts of France and south of Britannia.Meine Leibe Season 1, episode 1 The word "kuchen" is the German word for "cake", and most of the places and people are also German-based. Other notable cities are Kirsche ("cherry"), Erdbeere ("strawberry") and Mürbe ("shortcrust"). Kuchen is a monarchy.
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A Chorley cake (left) and an Eccles cake (right) The Banbury cake is an oval cake from Banbury, Oxfordshire, similarly filled with currants. The Chorley cake (from Chorley in Lancashire) is flatter, made with shortcrust pastry rather than flaky pastry and has no sugar topping. The Blackburn cake is named after the town of Blackburn, Lancashire, and is made with stewed apples in place of currants.
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An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians.
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A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry.
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The pie is often constructed with a shortcrust or other stable base crust. The crust is usually topped with a pastry lid, but is sometimes left open. A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced.
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The Brooke Bond Taj Mahal Tea House is associated with and serves Brooke Bond Taj Mahal and other tea products, totaling over 40 tea varieties. Teas served include milk teas, iced teas, chai teas and lattes, tea lemonades and tea smoothies. Teas are served with complementary shortcrust cookies and raisin and oat biscuits. The foods were developed by French chef Gregory Bazire, with a focus upon complementing the teas.
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Traditionally, a crostata consisted of a base, usually three layers, of friable dough "flavoured with clarified fat and butter". Today, shortcrust pastry is used instead. It is differentiated from a torta by its filling: a crostata has an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients. There are "endless variations" of both sweet and savoury crostata, the sweet ones usually being served as a dessert.
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A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.
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The Bündner Nusstorte is commonly made by small independent bakers scattered throughout Graubünden. For this reason, there are a variety of recipes, some of which are closely guarded secrets. The basic pastry is made of a classic shortcrust pastry, which contains flour, sugar, egg, butter and a bit of salt. The filling is made of caramelized sugar, to which heavy cream or milk and coarsely chopped nuts (commonly walnuts but rarely other nuts) are added.
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It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or broth in order to create a softer filling.
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Along with the fish, the other traditional ingredients are thickened milk, eggs and boiled potatoes. There are many recipe variations around the traditional ingredients, some of which include hard-boiled eggs, bacon, onion, mustard or white wine. Other alternatives to the main fish can be crayfish and rabbit or mutton. The stargazy pie is always topped with a pastry lid, generally shortcrust but sometimes puff pastry, through which the fish heads and sometimes tails protrude.
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Skipping the salt curing stage greatly reduces the shelf life of the confit. Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust pastry for tarts and quiches.
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Irene Krauß, Chronik bildschöner Backwerke, Stuttgart 1999, P. 262 The local pastry chefs are credited for helping to preserve the larks by creating the new, sweet version of Leipziger Lerche shortly after the hunting ban was imposed.Duden, Das Deutsche Test 2015, P.302 Today's version consists of a shortcrust filled with a mixture of crushed almonds, nuts and a cherry. The cherry symbolises the heart of the bird. It is topped with a grid of two crossed dough strips.
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Suet is found in several traditional British dishes. Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly- poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking.
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In preparing a shortcrust, the fat and flour are "cut" into each other, rather than blended, and the ingredients are kept cold. This ensures that the fat remains distinct in the crust, and when it heats during baking, steam is released, resulting in the pockets that make a flaky crust. Water is only added once the fat and flour are thoroughly combined. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten.
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The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar". They are similar to pasties, but because they are made without potatoes, are much heavier in texture. Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in the rest of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper.
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Today, the English style incorporates generous layers of sweetened slices of, usually, Bramley apple; layered into a dome shape to allow for downward shrinkage, and thus avoid a saggy middle, then topped with butter or lard shortcrust pastry, and baked until the apple filling is cooked. In English-speaking countries, apple pie, often classified as a satisfying 'comfort' food, is a dessert of enduring popularity, whether it's eaten hot or cold, on its own or with ice cream, double cream, or custard.
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The Yorkshire Kitchen. Harrogate: St John Ambulance, 1973; p. 107 A 1980 Yorkshire cookbook described fat rascals as a means of using leftover pastry, typically consisting of scraps of shortcrust pastry, sugared, sprinkled with currants and rolled into thick flat cakes before baking. Fat rascals, whatever their composition, do not appear to have been widely known outside the Yorkshire region until the 1980s, although there are occasional mentions in other regions, such as in Rye, Sussex in Ford Madox Ford's 1931 memoirs.
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Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry. A variation, especially common in Wrexham, has a layer of thinly-sliced banana under the custard. Manchester Tart was a staple on school dinner menus until the mid-1980s. The original Manchester tart is a variation on an earlier recipe, the Manchester pudding, which was first recorded by the Victorian cookery writer Mrs Beeton.
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This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard.
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Because the climate in Graubünden is too cold for nut trees to thrive, the origin of nuts in their pastries is subject to some debate. One theory is that a baker, who had lived in France, brought nut trees back with him which he was able to plant in Val Bregaglia. Another theory, that comes up often in the literature, is that the traditional shortcrust pastry Fuatscha Grassa was crossed with a French nut pastry by confectioners from Graubünden living in France. When they returned to Graubünden, the idea was brought along.
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Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed.
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Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter, or ghee, which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher.Jaine, Tom, and Soun Vannithone.
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Vanilla hearts, or vaniljhjärtan in Swedish, is a type of pastry made of shortcrust dough formed into hearts, filled with vanilla cream, with powdered sugar sprinkled on top. They are usually found among the top-ten when it comes to Sweden's most liked small biscuits and cakes. While the heart is the most common shape it can be baked in a variety of molds, such as pleated. In a recipe from 1913's edition of Prinsessornas kokbok they have a plain round shape and is called Norska linser (English: Norwegian lenses).
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In 1399, the coronation banquet prepared for Henry IV included "doucettys". Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today. Tarts could also be prepared with almond milk during times of fasting such as Lent, though this was rather expensive and would have been available only to the well-off.
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A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top- crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
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This category includes many cookie and pie crust doughs, such as shortcrust pastry. In many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, dough balls called aiysh or biya are made from sorghum or millet, and are ground and boiled. Quick breads use leavening agents other than yeast (such as baking powder or baking soda), and include most cookies, cakes, biscuits, and more; these may be based on a batter or a dough.
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Made with shortcrust pastry, it is common to serve it with Streusel (a crumbly mixture of butter, sugar and flour) although the original recipe serves it plain without any toppings. There are claims that the cake was invented in Augsburg where it is considered the city's signature dish. It is said that it resembles the "Zirbelnuss", the city's coat of arms, and from this association Augsburg is also nicknamed "Datschiburg". In the Palatinate and Rhenish Hesse it is eaten with potato soup or vegetable soup as a main dish for lunch.
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It is oven- baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie). In place of a pastry casing enclosing the pie, a topping of mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the topping is similar to that of shepherd's pie, in that it uses mashed potatoes.
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Alf later blamed himself for this, as he had written letters telling her that because there was a war on, she should go out and enjoy herself. After an evening out, she would often give her young son a piece of chocolate or shortcrust pastry the next morning for breakfast. She became pregnant by Williams in late 1944, though first claiming that she had been raped by an unknown soldier. Williams refused to live with Julia—who was still married to Alf—until she gave up John, which she refused to do.
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Four'n Twenty, stylised FOUR'N TWENTY, is an Australian brand of meat pies and sausage rolls, owned by parent company Patties Foods. The classic Four'n Twenty pie is filled with mutton and beef (a minimum of 25%, per Food Standards Australia New Zealand regulations), mostly shoulder meat, in a spiced gravy with carrot and onion. The crust is a flour and margarine shortcrust pastry, with the upper crust additionally rolled and folded to make it slightly flaky. Other fillings include chicken and vegetable, pulled pork, and grass-fed Angus beef.
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Bouchon Bakery emphasizes "clean cooking". Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food. The New York Times food critic William Grimes called Bouchon Bakery "a real cookbook" but noted that "going to Keller for a blueberry muffin recipe seems a little like hiring Frank Gehry to design your birdhouse". Russ Parsons of the Los Angeles Times wrote that "so many "finesse points" are demonstrated and explained that one could conceivably start a bakery by cooking your way through" Bouchon Bakery.
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A mohn bar generally uses a shortcrust pastry dough similar to that used for shortbread or hamantash that is most often pareve (non-dairy), though sometimes it is made with a dairy dough containing butter. The dough is rolled out to approximately 1/4-1/2 an inch in thickness, and placed in a baking dish. A filling of sweetened, cooked ground poppy seeds called mohn is spread on top of the dough, and then a crumb or streusel topping is distributed on top. Sometimes the mohn filling may be covered with an additional layer of dough, similar to a fig newton.
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Rutland Arms Hotel Bakewell is known for Bakewell pudding, a jam pastry with a filling enriched with egg and ground almond. Bakewell tart is a different confection, made with shortcrust pastry, an almond topping and a sponge and jam filling. Mr Kipling also made "Cherry Bakewells", often also known as Bakewell tarts. The origins of these are not clear, but the popular story goes that the combination began by accident in 1820, when the landlady of the White Horse Inn (now the Rutland Arms Hotel) left instructions for her cook to make a jam tart with an egg and almond-paste pastry base.
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Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning cake of St. James, is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician for cake is Torta whilst it is often referred to Tarta, which is the Spanish word for it. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. It is a round shape and can be made with or without a base which can be either puff pastry or shortcrust pastry.
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The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar and egg yolks have been added (rather than water) to bind the pastry. ; Flaky pastry: Flaky pastry is a simple pastry that expands when cooked due to the number of layers.
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Međimurska gibanica is a specific type of gibanica, which differs from other varieties in several details concerning the dough, the fillings, the look and the composition of some secondary or additional ingredients (sugar, sour cream, milk, butter, eggs, raisins, cinnamon etc.). Compared, for instance, with prekmurska gibanica, it contains puff pastry instead of shortcrust pastry, as well as fresh quark cheese instead of ricotta or cottage (curd) cheese. At first sight it can be seen that međimurska gibanica has simpler and thicker four-layer fillings instead of doubled and thinner eight-layer fillings of prekmurska gibanica. Generally, it is juicier and softer than most other types of gibanica.
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A Chorley cake (left) and an Eccles cake (right) Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. They are a close relative of the more widely known Eccles cake, but have some significant differences. The Chorley cake is significantly less sweet than its Eccles cousin, and is commonly eaten with a light spread of butter on top, and sometimes a slice of Lancashire cheese on the side. A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry, whereas an Eccles cake uses flaky puff pastry, which after baking is normally a deeper brown in colour.
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Hong Kong-style egg tart Egg tarts were introduced to Hong Kong via Guangzhou in the 1940s but initially could only be found in higher-end Western-style restaurants. In the 1960s, cha chaan tengs began to serve egg tarts, popularizing the pastry with the working-class Hong Kong population. Hong Kong egg tarts are typically smaller and served in twos or threes, in contrast to the original Guangzhou egg tarts which were larger and could be served as a single item. The custard filling may be flavored with chocolate, green tea, abalone or bird's nest, and the outer shell may be made with shortcrust pastry or puff pastry.
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An assortment of cakes and pastries in a pâtisserie This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination.
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A turnover is a type of pastry or bread made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines.
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A typical Mediterranean baklava, a phyllo dough pastry sweetened with nuts and honey Russian pirozhki The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten.
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Zwetschgenkuchen, Pflaumenkuchen or Zwetschgendatschi (southern Bavaria) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums. It is popular as a summer cake and has different local labelings throughout Germany, Austria and Switzerland. Augsburger Zwetschgendatschi In Hessen, Rhineland-Palatinate, Saarland and Moselle it is known as Quetschekuche, in Bavaria, Baden-Württemberg and parts of Austria it is called Zwetschgendatschi and in Rhineland and the Eifel Prummetaat. "Datschi" is thought to be derived from the dialect word "detschen" or "datschen" that can be translated as "pinching" (as the plums are pinched into the dough).
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Norman tart is a shortcrust pastry-based (pâte brisée) variant of the apple tart made in Normandy filled with apples, sliced almonds and sugar, topped with creamy egg custard and baked until the topping is slightly caramelised. It is also known in French as the Tarte Normande. This is a dish made in one of two sizes, one of which is just under one third of a metre (approximately one foot) in diameter, and a smaller variety, between a half and one third the diameter of the larger type. The key difference from other similar tarts is that other egg custard tarts (a dish common in the United Kingdom) do not have the apple and almond topping (and tend to be made with a short crust pastry).
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Sweet dishes include Eccles cake — native to Eccles — a small round flaky pastry cake filled with currants, sugar and spice; Manchester tart, a baked tart which consists of a shortcrust pastry shell spread with raspberry jam, covered with a custard filling and topped with flakes of coconut; and Uncle Joe's Mint Balls, traditional sweet mild mints manufactured in Wigan since their inception in 1898. Vimto and Tizer are soft drinks invented in Manchester in 1908 and 1924 respectively. Boddingtons is a bitter developed in Manchester and promoted as the "Cream of Manchester" in a popular 1990s advertising campaign credited with raising the city's profile. The Greater Manchester Campaign for Real Ale is a branch of the national Campaign for Real Ale, an advocacy group that supports, promotes and preserves the beer and drinks industry, and recognising outstanding venues with awards; The Nursery in Heaton Norris was its National Pub of the Year in 2001, and The Baum in Rochdale was its National Pub of the Year in 2012.
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