Yorkshire Curd Tart

Method

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1. Rub the butter into the flour and sugar, mix in the egg yolk and water and bring together into a dough. Wrap and chill 30 minutes.

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2. Heat the oven to 190°C / 375°F. Roll out the pastry and line a 23 cm loose-bottomed tart tin. Prick the base and line with baking paper and baking beans.

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3. Bake blind 15 minutes, remove the beans and bake 5 minutes more. Turn the oven down to 170°C / 340°F.

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4. Beat the curd cheese with the melted butter and sugar until smooth, then beat in the eggs one at a time.

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5. Stir in the currants, lemon zest, allspice and nutmeg.

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6. Pour the filling into the case and bake 25 to 30 minutes, until just set with a slight wobble in the centre.

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7. Cool in the tin and serve at room temperature.

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Chef’s Tips

• Take it out while the centre still wobbles. It sets as it cools.
• Blind bake the case so the filling does not make it soggy.
• Plump the currants in hot tea for a richer flavour.

Pairing Suggestions

• A cup of tea
• Sharp Wensleydale cheese
• A cup of coffee

Storage & Reheating

Refrigerate up to 4 days and bring to room temperature to serve. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.