These traditional tarts - with a delicious dash of brandy - may well be the forerunner to the cheesecake recipes we have today
Ingredients
- 100g (3½oz) butter, diced
- 200g (7oz) plain flour
- 30g (1oz) caster sugar
- 1 medium egg yolk
For the filling:
- 250g (8oz) curd cheese
- 2 medium eggs, beaten
- 75g (2½oz) caster sugar
- Finely grated zest of 1 lemon
- 60g (2oz) currants
- 1 tsp finely chopped mixed peel
- 1 tbsp brandy
- Freshly grated nutmeg
- Icing sugar, for dredging
WEIGHT CONVERTER
Method
- To make the pastry: Rub the butter into the flour until it resembles fine breadcrumbs. Stir in sugar, then mix the egg yolk with 2 tablespoons cold water, add to mixture and stir with a round-bladed knife to make a fi rm dough. Knead dough lightly to a disc shape, wrap in cling fi lm and chill while the oven heats up. Set oven to Gas Mark 4 or 180°C.
- Roll out the pastry on a lightly floured surface, fairly thinly (in 2 batches is easier) and cut out rounds to line the patty tins.
- To make the filling: Soften the curd cheese in a bowl, then beat in the eggs with the sugar, and stir in the lemon zest, currants, peel and brandy.
- Spoon cheese mixture into the pastry cases and grate a little nutmeg on top.
- Bake in the oven for 35-40 minutes, until the pastry is lightly browned and the filling set. Dust with icing sugar. Serve warm or cold, with cream, if you like.
Top Tip for making Yorkshire curd tartlets
You can use cottage cheese instead of curd cheese and add 4 tablespoons of single cream. Vanilla extract makes a suitable, non-alcoholic alternative to brandy. To freeze the tartletspack into a plastic tub, interleaved with paper. Seal, label and freeze. Use within 2 months. Allow to thaw, then warm through for serving.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Tomato and sweetcorn flan
By Sue McMahon Published
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
4 ingredients and 15 minutes to make this classic British dessert in your air fryer
You can make bread and butter pudding in an air fryer using just four basic store cupboard ingredients, thanks to one TikTok influencer's recipe.
By Ellie Hutchings Published