Monday, 24 October 2016

Memories of Yorkshire Curd Tart

Next to Yorkshire Puddings, homemade Yorkshire Curd Tart is prized above the rest in God’s own Country. Originally baked for Whitsuntide, when there were feasts and fair days across Yorkshire villages to use the leftover curds from making cheese, the filling is made from curd cheese and flavoured with currants, allspice and occasionally rosewater. Theses ingredients are sufficient for a 10 inch/25 cms pie dish or to make 12 small curd tartlets. Grandma Abson's recipe is perfect and not too sweet.

Yorkshire Curd Tart
6oz/175g shortcrust pastry
10z/25g butter
3oz/75g caster sugar
8oz/250g curd cheese
2oz/50g currants
2 eggs, beaten
¼ to ½ tsp ground allspice or nutmeg
1 tsp rosewater (optional)


Line a dish or pie plate (or individual tartlets if preferred) with the pastry. Allow to rest while making the filling. Mix the curds, currants, lemon zest and allspice (or nutmeg) together. Beat the eggs and add to the mixture, Melt the butter and add with the sugar. Pour the mixture into the pastry shell and bake in a moderate oven 180C (fan 160C)/Mark 4/350F for 20-25 minutes until set. Allow to cool before serving.
I posted this recipe for George on the occasion his retirement. I wish him a long and happy one and hope he'll have lots of fun baking! He says “Yorkshire Curd Tart ... gives me such fond memories of my childhood in North Yorkshire. My mother made this and my Auntie Ellen Codling who ran the tea rooms at Shepherds Hall Lealholm near Whitby, assisted by my grandmother. What memories ... tastes and smell remind of us of such wonderful things in our lives.” 
Meryl says :  You can find curd cheese at most large supermarkets and online grocery shopping.  

Try more Yorkshire Recipes from Grandma’s collection :

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