Lancashire tart
Serves: 8-10
Prep time: 45 minsTotal time: 
Recipe photography by Ant Duncan
Lancashire tart
Pies and pasties were an important food for the working class and labourers in times past. With black pudding being
a much-loved delicacy in the north-west of England, especially in Lancashire, this resulted in its addition to what amounts to an extra-enriched cheese, onion and potato pie
Serves: 8-10
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
672Kcal
Fat
43gr
Saturates
21gr
Carbs
38gr
Sugars
3gr
Fibre
2gr
Protein
32gr
Salt
2.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 350g potatoes (such as Maris Piper), peeled and cut into 4-5mm slices
- 8 rashers Wiltshire unsmoked back bacon (trimmed of fat)
- 1 x 454g Cumberland sausages
- 4 medium eggs, beaten
- 1 x 230g pack black pudding, crumbled
- 1 x 240g pack Lancashire cheese, grated
- 150ml single cream
- 100ml milk
- 2 tbsp chopped parsley
For the pastry (or use about 350g shortcrust)
- 50g porridge oats
- 150g plain flour
- 50g butter, diced, plus extra to grease
- 50g lard or Trex (solid white vegetable fat), or extra butter
Step by step
To store
Leftovers keep in the fridge for up to 3 days; serve at room temperature or reheat.
- For the pastry, blitz the oats, flour and a pinch of salt in a food processor until finely ground. Add the butter and lard or Trex and pulse to a crumb-like mixture. Add 2-3 tablespoons of cold water and briefly pulse until it starts to form clumps, then bring together into a ball by hand – due to the oats, this pastry will absorb the liquid more slowly and tends to be crumbly, so don’t leave it too dry. Shape into a disc, wrap and chill for at least 30 minutes.
- Steam the sliced potatoes for 15-20 minutes until tender then leave to cool. Grill the bacon and sausages until cooked, about 10 minutes for the bacon and 15 minutes for the sausages. Press the bacon between two plates, with a couple of food tins on top to help flatten them. Leave to cool, and the sausages too.
- Roll out the pastry on a floured surface and use to line a greased 23cm base-diameter tart tin, trimming off the excess – it’s a crumbly pastry but can easily be patched up. Chill in the freezer for 10 minutes or the fridge for 30 minutes, to relax. Preheat the oven to 200°C, fan 180°C, gas 6. Line the tart case with crumpled baking paper and baking beans or dried rice; put on a baking tray and bake for 15-20 minutes until set. Remove the paper and beans and brush the inside of the case with a little beaten egg to seal any holes, then return to the oven for a further 5 minutes or until cooked and dry. Remove from the oven and turn down to 180°C, fan 160°C, gas 4.
- Meanwhile, mix the rest of the beaten eggs, cream, milk and seasoning in a jug, and slice the sausages in half lengthways. To assemble, gently press the black pudding into the tart case evenly then top with about a quarter of the egg mixture and half each of the cheese and parsley. Next add the bacon, sausages, half the remaining egg mixture and the rest of the parsley. Finish off with the potato, the rest of the egg mixture and the last of the cheese.
- Bake on a tray for 40-45 minutes or until set. Leave to cool for at least 30 minutes before serving; the flavours are best if it isn’t eaten straight from the oven.
