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 Desserts
Recipes - Yarkshire Curd Tartlets Recipe
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Pies and Tarts Dessert
Recipes - Yorkshire Curd Tartlets Recipe
Ingredients
-
175 g/6
oz/1 1/2 cups whole meal flour
-
A pinch
of salt
-
150 /5
oz/2/3 cup unsalted (sweet) butter, diced
-
50 g/2
oz/1/2 cup ground almonds
-
Cold
water, to mix
-
50 g/2
oz/1/4 cup caster (superfine) sugar
-
1 egg,
beaten
-
225 g/8
oz/1 cup curd (smooth cottage) cheese
-
Finely
grated rind of 1/2 lemon
-
45 ml/3
tbsp currants
-
Grated
nutmeg, for dusting
-
Thick
cream, to serve
Method:
-
Mix the flour and salt in a bowl. Add 75 g/3 oz/1/3
cup of the butter and rub in with the fingertips
until the mixture resembles breadcrumbs.
-
Stir in the almonds. Mix with enough cold water to
form a firm dough. Knead gently on a lightly floured
surface. Wrap in Clingfilm (plastic wrap) and chill
for 30 minutes.
-
Roll out the pastry (paste) and use to line 10
sections of a tartlet tin (patty pan).
-
Beat the remaining butter with the sugar. Beat in
the egg, then the cheese, lemon rind and currants.
Spoon Into the pastry-lined tins and dust with
nutmeg.
-
Bake in a preheated oven at 190C/375F/gas mark 5 for
about 20 minutes until golden and set. Serve warm or
cold with thick cream.
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