Spiced Yorkshire Curd Tart


Make this speciality dish from the county of Yorkshire. Packed full of currants and warming spices, it makes for a delightful teatime treat or perfect pudding.

  1. Heat the oven to 170°C.
  2. For the pastry, add the flour, butter and salt into a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
  3. Add the water and using a cold knife, stir until the mixture binds together. If the dough seems too try, add a tsp more water.
  4. Wrap the dough in cling film and chill in the fridge for 15 minutes.
  5. On a lightly floured surface, roll out the pastry to ¼ inch thick.
  6. Grease an 8-inch tart tin then line with the pastry. Using a toothpick, prick holes across the base of the pastry. Refrigerate for 15 minutes.
  7. Line the tart case with baking parchment and fill with baking beans. Bake for 15 minutes until you have a pale golden colour.
  8. Remove the baking beans and parchment paper then set aside to cool.
  9. For the filling, cream together the butter and sugar in a large bowl.
  10. Once light and fluffy, add in the eggs, salt, spices and breadcrumbs. Mix until fully combined.
  11. Add the curds into the bowl and gently fold until combined. Add the raisins and currants and stir.
  12. Pour the filling mixture into the tart case, top with a little more nutmeg and bake for 30 minutes until golden brown.
  13. Leave the tart to cool slightly and serve warm.


Prep time: 30 Minutes

Cook time: 45 Minutes

Serves: 6

  • For The Pastry:

  • 200g plain flour

  • 1 pinch of salt

  • 3 tbsp cold water

  • 110g butter, cubed

  • For The Filling:

  • 50g caster sugar

  • 125g unsalted butter, softened

  • 175g fresh cheese curds

  • 2 eggs, beaten

  • ½ tsp fresh nutmeg, grated

  • ½ tsp ground mixed spice

  • 1 tbsp white breadcrumbs

  • 55g raisins

  • 55g currants