Yorkshire Curd Tart Recipes

YORKSHIRE CURD TART

Yorkshire curd tart image

Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat

Provided by Gerard Baker

Time 1h25m

Number Of Ingredients 10

Ingredients

140g plain flour
pinch baking powder
85g salted butter
1 tsp caster sugar
1.2l full-fat Jersey milk
juice 1 lemon
50g unsalted butter
50g caster sugar
1 large hen or duck egg, beaten
25g currants

Steps:

Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined - leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.

Nutrition Facts : Calories 466 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.62 milligram of sodium

YORKSHIRE CURD TART

Yorkshire Curd Tart image

Make and share this Yorkshire Curd Tart recipe from Food.com.

Provided by Chabear01

Categories Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
3 tablespoons sugar
1/4 cup butter
1 egg yolk
2 tablespoons water, cold
2 cups ricotta cheese or 2 cups cottage cheese, well drained
3/4 cup sugar
2 tablespoons butter, melted
2 eggs, beaten
1/2 teaspoon pumpkin pie spice
2/3 cup currants or 2/3 cup raisins

Steps:

For crust, in a mixing bowl stir together flour and the 3 tablespoons sugar; cut in the 1/4 cup butter till crumbly.
Beat egg yolk with water.
Drizzle over flour mixture.
Toss with fork to mix.
On lightly floured surface, roll pastry to a 12 inch circle; fit into a 9 inch pie plate.
Trim and flute edges.
Bake in a 400 degree oven for 10 minutes or till light brown. (hint - place another plate inside crust and bake for 10 minutes, this will avoid shrinkage).
Meanwhile, for filling, combine ricotta cheese or cottage cheese, the 3/4 cup sugar, melted butter, beaten eggs, and pumpkin pie spice.
Mix well.
Stir in currants or raisins.
Pour into prepared crust.
Cover edge of pie with foil; bake in 375 degree oven for 20 minutes. Remove foil.
Continue baking for 15 to 20 minutes more or till filling is set.
Cool.

Nutrition Facts : Calories 519.9, Fat 24.8, SaturatedFat 14.9, Cholesterol 174.3, Sodium 177.1, Carbohydrate 61.9, Fiber 1.7, Sugar 42.5, Protein 14.7

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