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.
- Heat the oven to 170°C.
- 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.
- 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.
- Wrap the dough in cling film and chill in the fridge for 15 minutes.
- On a lightly floured surface, roll out the pastry to ¼ inch thick.
- 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.
- Line the tart case with baking parchment and fill with baking beans. Bake for 15 minutes until you have a pale golden colour.
- Remove the baking beans and parchment paper then set aside to cool.
- For the filling, cream together the butter and sugar in a large bowl.
- Once light and fluffy, add in the eggs, salt, spices and breadcrumbs. Mix until fully combined.
- Add the curds into the bowl and gently fold until combined. Add the raisins and currants and stir.
- Pour the filling mixture into the tart case, top with a little more nutmeg and bake for 30 minutes until golden brown.
- Leave the tart to cool slightly and serve warm.
Prep time: 30 Minutes
Cook time: 45 Minutes
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