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Celebrate 298 years with a Gainsborough Tart!

Lex Gortsilas
An image of a Gainsborough Tart (coconut and strawberry) with a Kilner jar of jam in the background.

14 May 2025 marks 298 years since the renowned artist’s birth in Sudbury – inching ever closer to our tri-centenary celebrations of 300 years in 2027.

Celebrate with us today by making a delicious Gainsborough Tart—a traditional recipe originating from the town of Gainsborough, the birthplace of the artist’s family.

Ingredients

  • Shortcrust pastry (readymade or homemade using 100g plain flour)

  • 2 tablespoons of your favourite jam (we recommend mulberry!)

  • 25g unsalted butter

  • 1 egg, beaten

  • 50g caster sugar

  • 100g desiccated coconut

  • ¼ teaspoon baking powder

Equipment

  • 18cm / 7” sandwich tin, greased

  • Baking tray

Method

  1. Preheat your oven to:

  • Gas mark 5
  • 170°C (electric oven)
  • 180°C (fan oven)

  1. Line the greased sandwich tin with your shortcrust pastry, pressing gently into the edges.

  2. Spread the jam evenly over the base of the pastry.

  3. Melt the butter in a small saucepan or microwave. In a bowl, stir in the beaten egg, caster sugar, desiccated coconut, and baking powder. Mix until well combined.

  4. Pour the coconut mixture over the jam layer, spreading evenly to cover.

  5. Place the tin on a preheated baking tray and bake for 30 minutes, or until the top is golden and set.

  6. Cool slightly before slicing — best served warm or at room temperature.

  7. Photograph your creations, share them on Instagram and tag us: @GainsboroughsHouse