For the April Cooking Challenge I made something that I used to love when I was growing up in England, this was to celebrate St George's Day with an English-themed dish.  Whilst it was not quite like those from the bakeries in Yorkshire, it was really nice and I would make it again.


Yorkshire Curd Tart

From Favourite Yorkshire Recipes compiled by Amanda Persey


9 oz shortcrust pastry

FILLING
2 oz butter
2 oz caster sugar
12 oz cottage cheese, sieved
2 medium eggs beaten
3 oz raisins
Grated rind and juice of one lemon
2 oz ground almonds

Roll out pastry and line 8 inch loose bottomed or spring form deep flan ring.  Chill in the refrigerator.

Heat oven to 375F or Mark 5

Make the filling by creaming together the butter and sugar and gradually adding the cheese.

Stir in the remaining ingredients and mix thoroughly.

Spoon into pastry case, stand on a baking tray and cook in the oven for approx 40 minutes until the filing is just set.  If possible remove the sides from the flan ring and return to the oven for 10 minutes to ensure that the pastry sides are well cooked.

Leave to cool and serve cold.

Login or register to make a comment

by Birdymum

Sounds good

by mummza

I think I have spotted a difference Luvmegrub , I have not had curd tarts for many years but seen to remember that the ones that I did have were made with flaky or rough puff pastry...(might be wrong and it might be my ageing brain playing tricks) I think the difference is in the pastry !

But the tart looks good

by mincepie

Those from Ilkley moor wi out tats would be proud of you.
Looks really tasty

by minerva

................the other difference is that the curd cheese I would get here isn't as soft (wet) as sieved cottage cheese, so would make a slightly different texture.