The winning Yorkshire Curd Tart Recipe
By Eileen Burn
Pastry:
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.
Filling:
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.
This comment system
requires you to be logged in through either a Disqus account
or an account you already have with Google, Twitter,
Facebook or Yahoo. In the event you don't have an account
with any of these companies then you can create an account
with Disqus. All comments are moderated so they won't
display until the moderator has approved your comment.
