Monday, 8 October 2018

Baked Curd Tart - from back of Whitworth currant packet from August 1991

I last baked this with my sister H, many years ago.

Set oven to 190C or Gas Mark 5 (see, no fan temperature so, must be old!)

Make pastry using 4oz margarine, 7oz plain flour, a pinch of salt and a enough tablespoons of cold water to bring together. Roll it out and use to line a shallow 7" flan/pie dish. Put into the fridge to chill.

In a bowl, mix 8oz SIEVED cottage cheese, or 8oz cream cheese, with 1 beaten egg, 5fl oz milk and 1 1/2 oz sugar. Add the zest of one lemon, 4oz currants and 2oz melted butter.

Pour into the chilled pastry case and bake in the oven. Recipe says 30 minutes but mine took nearly 45 minutes.... It needs to be just about set in the middle when you wobble it and just light brown.

Remove from oven and leave to go cold in the flan/pie.

Here it is, cooled:
One slice ready to eat:
Whilst the oven was on I also baked our weekly loaf of bread, rye, white and caraway seed:




3 comments:

  1. My grandma used to make this;I love it, and it was one of the things I made when I had the travelling apron a few years ago. It's sold in bakeries in Driffield.

    ReplyDelete
    Replies
    1. Growing up, we knew it as Yorkshire curd cake.

      Delete
  2. I haven't had any in years, my Nan used to make it regularly. The bread looks delicious too, I cheat and use a bread making machine.

    ReplyDelete

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