Name: Yorkshire curd tart
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8
Cuisine: British
Ingredients: 140g plain flour; pinch baking powder; 85g salted butter; 1 tsp caster sugar; 1.2l full-fat Jersey milk; juice 1 lemon; 50g unsalted butter; 50g caster sugar; 1 large hen or duck egg, beaten; 25g currants

Home
Recipes
Yorkshire curd tart

Yorkshire curd tart

Gerard Baker

Save recipe

Serves 6 - 8

More effort

Prep: 45 mins

Cook: 40 mins

Plus overnight straining and chilling

A star rating of 4.8 out of 5.4 ratingsRate

loading...

Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

The ultimate makeover: Steak & kidney pie

A star rating of 4.2 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

For the pastry

140g plain flour
pinch baking powder
85g salted butter
1 tsp caster sugar

For the filling

1.2l full-fat Jersey milk
juice 1 lemon
50g unsalted butter
50g caster sugar
1 large hen or duck

egg, beaten
25g currants

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal466
fat30g
saturates19g
carbs40g
sugars23g
fibre1g
protein11g
salt0.62g

low

Method

step 1

Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
step 2

To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined – leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
step 3

To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
step 4

Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.

Recipe from Good Food magazine, September 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now