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Yorkshire Curd Tart

The winning Yorkshire Curd Tart Recipe
By Eileen Burn

Half pound plain flour
Pinch salt
4oz Margarine or butter or mixture of both

Rub the fats into the flour and bind together with a drop of water. Stand for 10 minutes and then roll it out to fit tin. Line greased tins with pastry. Makes 3 saucer sized tins or an 18cm flan ring.

3oz Butter or Margarine
2oz Caster Sugar
2 eggs (beaten)
3oz Currants
1 oz Ground Almonds
8oz Curd
Splash of milk

Cream the fat and the sugar, stir in the beaten eggs, add the currants and almonds. Combine the mixture lightly with the curd and add milk to moisten. Fill the pastry case, bake in a hot oven at 425f 220c, gas mark 7 for 20-30 minutes until golden brown.

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