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Yorkshire curd tart

1/2/2016

32 Comments

 
Yorkshire Curd Tart by Liz Posmyk Good Things
One of the things I love about travel is that I can indulge myself and taste a selection of the foods that the locals eat in the area we are visiting - and then walk off the calories when I'm sightseeing. Thank heavens for good walking sandals.

I sampled Yorkshire curd tarts of all shapes and sizes in several towns and villages during our recent trip to the UK, and must say I was quite taken by them. So, I was keen to try making them once we got back home. Here, I've adapted a recipe by English baker and celebrity chef, Paul Hollywood. 'Tis delicious.

YORKSHIRE CURD TART
For the pastry:
150g plain (AP) flour
2 tablespoons pure icing sugar
75g cold unsalted butter, cubed
1 free-range egg yolk
1/2 teaspoon lemon juice
1 tablespoon ice cold water

For the curd filling:
50g vanilla-infused caster sugar
225g ricotta (or curd cheese, if available)
2 free-range eggs, plus 2 free-range egg yolks
zest of a lemon, finely chopped
25g unsalted butter, melted
50g currants
1/2 teaspoon freshly ground/grated nutmeg

First make the pastry. To do this by hand, sift the flour and the icing sugar into a large bowl. Add the cubed butter and rub it in with your fingers, until the mixture resembles bread crumbs. Combine the egg yolk with the lemon juice and water, whisky lightly. Add this to the flour and, using your hands, mix to form a dough.

If the dough feels a little dry, add a teaspoon or two of chilled water. Turn the pastry out onto a board or bench that you've dusted lightly with flour. Form the dough into a ball, taking care not to overwork  or knead the dough (as the gluten will develop and it will become tough). Wrap your pastry in cling film and refrigerate it for about 30 minutes.

Lightly grease a 20cm (2-3cm deep) loose bottomed pie dish or tart pan. Dust a board lightly with flour, roll out the pastry, and press it into the base and up the sides of the prepared tin, allowing more pastry at the sides (for shrinkage). Prick the bottom of the pie shell with a fork and chill it under you are ready to bake. 

Preheat your oven to 200 degrees C. Line the pastry shell with a sheet of baking parchment, pour in some baking beads (or rice), and 
blind bake the pastry for 15 minutes, then remove the baking paper and beans and pop the pastry back into the oven for 5-8 minutes, until the pastry is golden. Remove it from the oven and allow it to cool.

To make the filling, combine the caster sugar and the ricotta in a large Pyrex jug, and beat until the sugar is incorporated. Beat in the eggs and the extra yolks, followed by the lemon zest and melted butter. Fold in the currants, then pour the filling into the pastry shell and sprinkle with the ground or grated nutmeg. Bake the tart for 20 minutes, until the filling is just set. You can test this by gently inserting the blade of a butter knife.

Allow the tart to cool in the tin, then served sliced. Store any leftovers in an airtight container in the refrigerator. Serves 6-8. Preparation and cooking time: allow up to two hours.
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Tell me dear readers, have you ever tried Yorkshire curd tart? And do you walk everywhere when you're sightseeing?
32 Comments
Eva Taylor link
1/2/2016 04:20:06 am

Although I've not tried Yorkshire curd tart, I am a huge fan of lemon curd tart, particularly a well made one such as this. I usually add some lemon zest into the pastry because of a recipe I made a zillion years ago from my well used Five Roses cookbook. This type of pastry is my favourite to bake as well. I will bookmark for our next dinner party.

Reply
Lizzy
1/2/2016 03:35:35 pm

Hi Eva, I do hope you and your dinner guests will like it as much as we do x

Reply
Peter
1/2/2016 04:26:36 am

I must say, yours was better than the ones we ate in GB! The only thing missing was the view of something British.

Reply
Lizzy
1/2/2016 03:35:54 pm

So true, thank you my love xxo

Reply
Simone Mason
1/2/2016 04:29:14 am

Lizzie, my MIL used to make these, but we called them something else. I wish I could remember. Anyway, I am going to make these for my man. Thanks for a great recipe.

Reply
Lizzy
1/2/2016 03:36:12 pm

Thanks Simone! : )

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Glenda link
1/2/2016 09:44:27 am

Sounds and looks delish.

Reply
Lizzy
1/2/2016 03:36:30 pm

Hi Glenda, thanks! It really is! x

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Lisa link
1/2/2016 01:47:39 pm

This looks delightful! And yes, love all the eating + walking that comes with travel :)

Reply
Lizzy
1/2/2016 03:37:06 pm

Hi Lisa, the walking is awesome, isn't it! We actually LOST weight on our last overseas trip. Thanks for stopping by x

Reply
John / Kitchen Riffs link
1/2/2016 02:39:40 pm

What an interesting tart! Sounds incredibly flavorful. Walking really does save us when we travel, doesn't it? Otherwise I'd gain SO much weight -- always so many new things to eat. :-)

Reply
Lizzy
1/2/2016 03:37:37 pm

Thanks John, it really is yummy! And yes, I'd gain so much weight too, especially at this age : )

Reply
Colin Bisset link
1/2/2016 05:27:50 pm

Yum. Growing up in Yorkshire meant I ate a lot of these, especially some very chewy and crumbly ones from Knaresborough which had a real lemon zing. My father called them turd carts, not because they were awful but just because he could...

Reply
Lizzy
1/2/2016 05:36:46 pm

Oh nice, Colin! My Peter grew up in Darlington, so he is a fan of them too. Thanks for stopping by and sharing your tale x

Reply
Hotly Spiced link
1/2/2016 08:48:14 pm

I think the tart is beautiful and the ricotta and currants are a lovely combination xx

Reply
Lizzy
1/2/2016 11:30:29 pm

Charlie, thank you xx

Reply
Laura (Tutti Dolci) link
1/2/2016 10:53:55 pm

I've never tried a Yorkshire curd tart and I feel as though I've been missing out!

Reply
Lizzy
1/2/2016 11:30:49 pm

You might just have done so, Laura x

Reply
Amanda link
1/2/2016 10:56:09 pm

Given my focus on food/wine experiences, the amount of walking we do when we travel is the only thing between me and morbid obesity!
This tart looks lovely - nice and light with the ricotta.

Reply
Lizzy
1/2/2016 11:30:12 pm

Oh Amanda, I know how you feel! Thanks for your kind words.

Reply
Tandy I Lavender and Lime link
1/2/2016 11:05:45 pm

Looks really good Liz and I'm sure it tasted fantastic 😀

Reply
Lizzy
1/2/2016 11:31:07 pm

Thank you, Tandy x

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Francesca link
1/2/2016 11:24:45 pm

Gorgeous tart with simple clean flavours

Reply
Lizzy
1/2/2016 11:31:22 pm

Thanks Francesca!

Reply
@ChristineSalins (FoodWineTravel) link
2/2/2016 06:51:02 am

Looks delicious, Liz.

Reply
Liz link
2/2/2016 06:46:19 pm

Yum! Sounds and looks delicious.

Reply
Krista link
2/2/2016 09:56:43 pm

This is pure comfort food, Liz. :-) I also love recreating food I've had on my travels. :-)

Reply
sherry MacKay link
3/2/2016 11:57:45 pm

yum sounds delicious. a bit like an Italian ricotta tart perhaps? yep lots of walking is always a big part of our trips away.

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Fiona Ryan
5/2/2016 02:22:37 am

Delightfully old fashioned.

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David link
5/2/2016 05:06:39 pm

Sounds delicious, and not too sweet!

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Anna @ shenANNAgans link
9/2/2016 12:22:23 am

The chefs at my work make the most delicious Yorkshire tarts, but they look different to yours, yours look tastier. I am going to be cheeky and ask that they make these instead. :) I am like you, love walking everywhere when I travel, its the easiest way to get places and find hidden hot spots, plus you burn off the calories from all the eating too.

Reply
Christina
1/9/2016 08:09:37 am

I think 500g of sugar in the filling is too sweet. I halved it but my tart is still too sweet. Maybe it should be 50g?

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