Yorkshire Curd Tart

The curd makes this tart lovely and moist, with a taste and texture you won't find in any other cake or pastry. It's perfect with morning coffee or afternoon tea.

#YorkshireFare #CurdTart

Serves: 8

Prep Time: 15 minutes

Cooking Time: 1 hr 15 minutes

Source: Great Food Made Simple, Lamona & John Topham CookBook, pg 68

Ingredients: 110g unsalted butter, softened

75g caster sugar Zest of ½ lemon, grated finely 1 egg, beaten 225g plain flour 1 pinch salt

25cm flan dish Baking beans

For the curd filling 200g Yorkshire curd (available in selected stores) 100g unsalted butter, softened

75g caster sugar

100g currants

1 egg, beaten 1 tablespoon brioche crumbs or soft breadcrumbs

Zest of 1 lemon, grated finely

Nutmeg, grated Method: To make the pastry 1. Mix the butter and sugar until smooth. Add the lemon zest and egg. Sieve the flour and salt, and add to the mixture. 2. Knead the dough lightly, wrap it in cling film, and let it rest in the fridge for an hour. 3. Preheat the oven to 160°C/gas mark 3. 4. Roll out the pastry to a 5mm thickness and use it to line a 25cm flan dish. Then the pastry needs to be baked blind. To do this, place a sheet of greaseproof paper over the pastry and fill with baking beans. Bake in the oven for 15 minutes or until all the visible pastry is thoroughly cooked. To make the curd filling 1. Mix the butter and sugar together, then add the curd, well-beaten egg, brioche crumbs. currants and lemon zest. 2. Mix again very gently (if you over mix, it will break down the curds). To finish the tart 1. Pour the filling into the flan dish, and sprinkle with lots of freshly grated nutmeg. 2. Bake in the oven for 50-60 minutes. Leave to cool before you serve.