The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Curd Tart

Pastries - Sweet Open Pies
Lancashire, Yorkshire, Cumbria, Durham, Northumberland


Yorkshire Curd Tart
Image: http://www.bbcgoodfood.com


Shortcrust pastry base filled with drained curds mixed with egg, sugar, butter and sweet spices, traditionally including rosewater. Baked.


Original Receipt in the 'Aberdeen Journal' - Friday 21 June 1929

Curd Tart.
A popular dish in Yorkshire is curd tart. To make this heat 2 quarts of sour milk very slowly (adding a little tartaric acid if the milk has only just turned and not solid. When the curd has caked, cool, then drain it through a hairsieve; or, preferably, hang it a fine napkin over the sink till morning.
Beat an egg and its weight in sugar to a white cream with 2 oz. of butter and ½ oz bicarbonate of soda. Add the curd (it will be about ½ lb) and a teaspoonful of lemon essence. Mix in ¼ lb currants that have been rubbed clean in a hot, dry cloth, or washed and well dried.
Line a buttered tin with short crust 1/8 inch thick, before baking; fill it with this mixture, section it with the remains of the paste rolled into strips and twisted, and cook it in a fast oven for 20 minutes.



See:
Charminster Curd Tart
Cheese Cake or Curd Tart
Curd Tart
Sambocade
Spiced Curd Tarts
Yorkshire Curd Tart or Cheesecake





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats