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Curd Tart

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

Yorkshire Curd Tart

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.

Charminster Curd Tart
Cheese Cake or Curd Tart
Curd Tart
Spiced Curd Tarts
Yorkshire Curd Tart or Cheesecake

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