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Yorkshire Curd Tart
Recipe
INGREDIENTS:
Pastry:
4 oz (120g) plain flour
1 oz (30g) icing sugar
2 oz (60g) butter
1/2 beaten egg
Curd:
3 pts (2 l) milk (not skimmed)
fresh lemon juice
4 oz (120g) butter
1-2 tablespoons rosewater
1 1/2 beaten eggs
cinnamon, nutmeg
METHOD:
To make pastry:
Mix flour and sugar and rub in butter.
Add beaten egg and mix.
To make curd:
Heat the milk almost to boiling, add lemon juice (1/2 to 1 lemon), and stir until it curdles. Allow to stand until cool, and drain through a cheesecloth overnight.
This should produce about 10 oz (300g) of curd.
ROSEWATER: You can make this in the early summer by picking about 50g petals from a fragrant variety just as the buds are opening, covering with water, standing overnight, and straining. However the results are just as good with rosewater from a health food shop, chemist, etc.
Beat the butter with the rosewater.
Mix in the curds.
Mix in the beaten eggs, then grate in cinnamon to taste.
Line an 8" (20 cm) tin with pastry, fill with mix, sprinkle with nutmeg, and bake at 190oC for 25-30 minutes.
If you prefer, you can add a handful of currants to the mix
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