Open shortcrust pastry base filled with drained curds mixed with egg, sugar, butter, lemon, currants and sweet spices, baked.


Yorkshire Curd Tart
Image: http://www.bbcgoodfood.com


Although Curd Tart is a fairly commonplace dish in parts of Yorkshire and the North East, and well-known from advertisements back to the 1930's we have not been able to find any published receipts from before about 1980. This, very simple, one is from 1990

Original Receipt from Newcastle Evening Chronicle - Wednesday 10 January 1990

YORKSHIRE CURD TART
1/2 lb rich shortcrust pastry
1/2 lb curds
4oz caster sugar
2oz currants
2 eggs
Juice and rind of one lemon
Grated nutmeg
Roll out the pastry on a floured board. Line 15-18 patty tins. Mix the curds with the sugar, currants, and beaten egg. Spoon into the patty eases and sprinkle with nutmeg. Bake in a moderate oven for 20-30 minutes until set and golden.

Yorkshire Curd Tart
Image: www.delightfulrepast.com