Yorkshire Curd Tart recipe by Gilli Davies
- Credit: Archant
The Yorkshire curd tart has origins dating back to the mid-17th century and was traditionally made around Whitsuntide from leftover curds from cheesemaking
York-based Cordon Bleu chef Gilli Davies’s latest series of recipe books, Flavours of England, features several Yorkshire specialities, with recipes such as Yorkshire rhubarb pie.
The Yorkshire curd tart has origins dating back to the mid-17th century and was traditionally made around Whitsuntide from leftover curds from cheesemaking. Featured in the Puddings cookbook, they are still a common sight in bakeries and cake shops. Yorkshire parkin is traditionally eaten around bonfire night and is one of several occasions celebrated with a tradition dish in the Festive cookbook. Yorkshire’s famous Wensleydale cheese dates back to the mid-12th century when it was made by Cistercian monks in North Yorkshire. When Henry VII dissolved the monasteries in 1540, the cheese was made on Yorkshire farms. Wensleydale goes particularly well with a slice of fruit cake and can be seen in the recipe in Gilli’s Cheese cookbook.
Yorkshire Curd Tart with blackberry sauce
For the pastry:
175g plain flour
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75g unsalted butter
40g icing sugar
1 large egg
For the filling:
225g curd cheese
12g unsalted butter,
100g caster sugar
100g ground almonds
Good pinch of nutmeg
Grated rind of half a
1 tablespoon rum
For the sauce:
Handful of blackberries
Juice of ½ a lemon
1 tablespoon cassis
liqueur or rose water
Caster sugar to taste
1 Make up the pastry by rubbing the butter into the flour with your fingers until it resembles breadcrumbs then adding the icing sugar and egg and stirring until you have a firm dough. Chill for half an hour.
2 Roll and line into a 25cm flan tin. Line the pastry with baking parchment and fill with baking beans then bake for 10–15 minutes to set the pastry. Remove the beans and paper and leave the pastry to cool.
3 For the filling, beat the curd in a bowl to break it up and then stir in all the other ingredients.
4 Pour into the pastry case and bake at 190°C/375°F/Gas 5 for about 20 minutes until the top is golden.
5 For the sauce, take a good handful of blackberries and liquidise them with the juice of ½ lemon, a tablespoon of cassis liqueur or rose water and sugar to taste. Sieve before serving.
Taken from Flavours of England Puddings by Gilli Davies £6.99.