Yorkshire curd tart

    1 hour 15 min

    A very tasty old traditional Yorkshire recipe. If you don't have or don't like the nutmeg and / or cinnamon, you can leave them out.


    Yorkshire, England, UK
    38 people made this

    Makes: 1 tart

    • For the shortcrust pastry
    • 170g (6 oz) plain flour
    • 1 pinch salt
    • 85g (3 oz) margarine, diced
    • cold water, as needed
    • For the filling
    • 225g (8 oz) curd
    • 55g (2 oz) sugar
    • 55g (2 oz) currants or sultanas
    • 1 egg
    • 40g (1 ½ oz) margarine, melted
    • 1 pinch ground cinnamon
    • 1 pinch ground nutmeg

    Prep:20min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hr15min 

    1. Sift the flour and salt into a large mixing bowl. Add the margarine and rub into the flour until the mixture resembles breadcrumbs.
    2. Sprinkle with cold water a tablespoon at a time, and mix in using a knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible.
    3. Wrap the ball of dough in cling film and chill for at least 30 minutes before rolling out.
    4. Line a flan or tart tin with the rolled out pastry.
    5. Mix all filling ingredients together and pour into the pastry case.
    6. Bake at about 180 C / Gas 4 for about 25 minutes or until the mixture is set.

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    Reviews in English (2)


    Very easy, simple and yummy yummy. I followed all the instructions and came out great. Lovely!!!  -  30 Apr 2014


    All very well, but, being Yorkshire born and bred, you have to use a special home made curd. It takes 2 pints full cream milk, lemon juice with sugar and dried fruit plus an egg.  -  24 Mar 2016