Photo: Sorin Gheorghita
Yorkshire curd tart
14 ingredients
30 min + 1 hr
Serves 6
openrecipes
Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Rosewater is a classic flavouring.
Estimated Nutrition (whole recipe, rough)
883
Calories
28g
Protein
29g
Fat
129g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz plain flour
- 2 tbsp icing sugar
- 75g/2½oz cold unsalted butter
- 1 free-range egg yolk
- ½ tsp lemon juice
- 50g/1¾oz caster sugar
- 225g/8oz curd cheese
- 2 free-range eggs
- 2 free-range egg yolks
- 1 lemon
- 1 tsp rosewater
- 25g/1oz unsalted butter
- 50g/1¾oz currants
- ½ tsp freshly grated nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes