The proud county of Yorkshire is celebrated every August 1st which has been declared Yorkshire Day in recent years. Lots of festivities are always planned for the day in Yorkshire and of course they celebrate by eating many of the traditional recipes from the white rose county.
Yorkshire Curd Tart
One of these is the Yorkshire curd tart which is a not particularly well known tart so we thought we would share the recipe for this with you, as they are especially delicious! They are known as Yorkshire`s answer to cheesecake and here is the recipe below courtesy of an article in The Telegraph
For the sweet pastry
- 250g plain flour
- 100g chilled butter, diced
- 100g caster sugar
- 2 egg yolks, beaten
- 2-3 tbsp cold water
For the filling
- 170g Yorkshire curd
- 10g plain flour
- pinch of ground nutmeg
- 100g butter, softened
- 100g caster sugar
- 1 medium egg, beaten
- 50g currants
- 50g lemon curd
15cm baking ring
- To make the pastry case, place the flour into a bowl and rub in the butter using your fingertips until the mixture resembles crumbs. Stir in the sugar.
- Beat the egg yolks with 2 tablespoons of cold water and add to the dry ingredients. Quickly mix together using a cutlery knife and then with your hands bring the pastry together to form a smooth dough. If the pastry feels dry add another 1-2 tablespoons of water (do this before bringing the pastry together). Try not to make the pastry too wet or else it will shrink on baking and it will also make the pastry tough. Wrap in cling film and refrigerate for 30 minutes before using.
- Preheat the oven to 195C/ Gas 5. Roll out the pastry onto a lightly floured surface. Place your ring onto a baking sheet with baking parchment and line the ring with the pastry. Chill the pastry in the fridge until firm.
- To make the filling, rain the excess moisture from the Yorkshire curd by placing it in a sieve and squeeze out the excess moisture using the back of a spoon. Place the Yorkshire curd in a large bowl and beat using a wooden spoon to remove any lumps. Add the flour and nutmeg and mix until it is relatively smooth.
- In a separate bowl cream together the butter and sugar until light and creamy using an electric whisk. Gradually add the beaten egg. Now add the Yorkshire curd to the pastry cases and make sure it is evenly blended throughout the mixture. Stir in the currants and mix until well combined.
- Trim off the excess pastry with a knife or rolling pin and Spoon the lemon curd into the base of the chilled pastry case. Add the Yorkshire curd mixture on top and level off using the back of a spoon. Bake in a preheated oven for 35-40 minutes until the pastry is cooked and the filling has set. The tart should have a light golden brown colour.
- Allow the tart to cool in the ring for 15-20 minutes to set up before removing the baking ring. Serve with clotted cream.
What a lovely recipe this is and of course if you would like to get the very best ingredients for any recipe, on Yorkshire Day or any other day, get them from Global Foods & Provisions Ltd. For more details on our services you can give us a call on 0161 660 3380.