Displaying posts 1 - 2 out of 2.
  • What you need:

    For the pastry: 8oz plain white flour; 2oz vegetable fat and 2oz butter; 1oz sugar and a little cold water to mix (approximately 30 mil)
    For the filling: 220 gram curd cheese (or plain cottage cheese if you can’t find it); 2oz sugar; 1 egg; 1i/2oz butter melted, 2-3 ozs currants (and a nutmeg for grating on top of the tarts before baking)

    1. Make the pastry by rubbing the fat into the flour with your fingers until it resembles breadcrumbs. Add the ounce of sugar and stir it in…then carefully add the water, little by little stirring with a knife until the pastry comes together…be careful not to add too much. Then gather the pastry into a ball and chill in the fridge while you make the filling.

    2. Preheat the oven to gas mark 7 (220C)
    Mix all the filling ingredients together in a bowl until well mixed.

    3. Roll out the pastry fairly thinly…but not too thin..on a floured board, then with a pastry cutter cut the circles to fit the patty tins…..this should make about 18 tarts
    When the patty tins are lined with the pastry put a spoonful of the filling into each one and then generously grate nutmeg over the tarts before putting them in the oven to bake for about 15-20 minutes until well browned.

    This is a very old Yorkshire recipe and traditionally these were made with a curd made from the first milk produced by the cow after calving…known as ‘beestings’…this milk would be warmed gently in a pan and would curdle naturally..the curds would then be separated from the whey and made into the tarts

    Posted on 16:34 on 10 November
  • seems very tasty,not difficult to do,and very interesting, of how they use to do the curd!!
    I’ll try it….thank you.!

    Posted on 11:37 on 13 November