top of page

Yorkshire Curd Tart


Pastry (makes enough for 2 x 22cm tarts)

250g (10oz) plain flour

25g (1oz) ground almonds

150g (6oz) butter

75g (3oz) icing sugar

Grated rind of half a lemon

1 egg yolk

3 tablespoons milk

Filling (makes enough for 1 x 22cm tart)

300g (12oz) curd cheese

2 eggs

125g (5oz) caster sugar

50g (2oz) currants

Grated rind of half a lemon

A good pinch of cinnamon

Half a nutmeg, grated

1 tablespoon of rosewater (optional – if used, reduce the nutmeg a little)

25g melted butter

First make the pastry. Sift the flour into a mixing bowl and add the ground almonds.  Add the butter and rub in with fingertips.  Sift in the icing sugar, add grated lemon rind and mix.  Lightly beat the egg yolk and milk together and stir into the dry ingredients.  Mix until the paste just comes together, turn out and knead gently to smooth the surface.  (You will need half of this mixture for your tart so divide and freeze the other half for next time).  Cover and rest in fridge for 30 minutes.

Lightly butter a 22cm shallow tart tin.  Roll out the pastry thinly on a lightly floured surface and line the tin with it.  Prick the base with a fork several times and rest in the fridge for 15-20 minutes.  Preheat the oven to 200C (180C fan oven).  Bake the pastry blind for 10 minutes.  Remove the baking beans and paper, turn down the oven to 180C (160C fan oven) and return the tart to the oven for another 4-5 minutes to fully cook the base.

To make the filling, mix the curd cheese with the currants, cinnamon, nutmeg, lemon rind (and rosewater if using).  Beat the eggs with the sugar then add to the curd mixture along with the cooled melted butter.  Pour into the pastry case and bake in the oven for 30-35 minutes until the top is golden and the filling set.  Once cooled, serve with no embellishment.

Source -


bottom of page