The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
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
About ...


Search more than 5,000 pages of Foods of England...

Spiced Curd Tarts

Pastries - Sweet Open Pies

Small, sweet shortcrust tarts filled with whisked confection of butter, sugar and curd cheese flavoured with sweet spices and lemon, possibly with raisins. Baked.

See: Cheese Cake or Curd Tart


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Spiced Curd Tarts

12 oz shortcrust pastry

FILLING
2 oz butter
2oz caster sugar
1 medium egg
1 oz self raising flour
½ tsp ground cinnamon
½ tsp ground mixed spice
Grated rind half a lemon
8 oz curd cheese
3 oz seedless raisins
3 tablespoons milk

Set oven to 350F or Mark 4. Roll out pastry to approx 1/8 inch thick on a floured surface, cut into rounds with a large cutter and use to line 16 to 18 holes in bun trays. In a large bowl beat together the butter and sugar until pale and fluffy. Gradually mix in the egg and flour and then all the other ingredients. Divide mixture evenly between the pastry cases and bake for approx 30 minutes until filling is golden in colour and set. Cool on a wire rack.



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




Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats