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Yorkshire curd tarts




Source of Recipe


the web


List of Ingredients




6 oz (175g) shortcrust pastry (made with 6 oz plain flour to 3 oz fat)
8 oz (225g) curd
1 oz (25g) soft butter
1 large egg, beaten
1 tbsp caster sugar
1 tbsp golden syrup
1 1/2 oz (40g) currants
1 tbsp rum



Recipe



These tarts are best made this size or as smaller individual ones as larger expanses of filling tend less well in any oven. In some parts of Yorkshire a third of the currants is replaced with chopped candied peel.

Roll out the pastry and use it to line a seven inch (18cm) flan tin. Mix the filling ingredients together and whisk lightly. Spoon into the raw pastry case just before baking.

2 oven Aga: roasting oven
Bake on the oven floor for 20-25 minutes until the pastry is a pale golden colour and the filling is just set and starting to turn golden. If in doubt that it’s set, transfer to the simmering oven for 10-15 minutes.

3 and 4 oven Aga: baking oven
Bake on the oven floor for 30-40 minutes until the pastry is a pale golden colour and the filling is just set and starting to turn golden. If in doubt that it has set, transfer to the simmering oven for 10-15 minutes.

Cool to allow the filling to firm up before serving. Once cooled it can be warmed a little before serving if preferred.