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Yorkshire Curd Tart

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90g/3˝oz/scant ˝ cup soft light brown sugar
Large pinch of ground allspice
3 eggs, beaten
Grated rind and juice of 1 lemon
40g/1˝oz/3 tbsp butter, melted
450g/1lb/2 cups curd (farmer's) cheese
75g/3oz/scant ˝ cup raisins

For the pastry

225g/8oz/2 cups plain (all-purpose) flour
115g/4oz/˝ cup butter, diced
1 egg yolk
15-30ml/1-2 tbsp chilled water


Serves: 8


1. To make the pastry, place the flour in a large mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Stir the egg yolk into the flour and add just enough of the water to bind the mixture together to form a dough.

2. Put the dough on a floured surface, knead lightly and briefly, then form into a ball. Roll out the pastry thinly and use to line a 20cm/8in fluted loose-based flan tin (tart pan). Cover with clear film (plastic wrap) and chill for about 15 minutes.

3. Preheat the oven to 190°C/375°F/Gas 5. Mix the sugar with the ground allspice in a bowl, then stir in the eggs, lemon rind and juice, butter, curd cheese and raisins. Mix well.

4. Pour the filling into the pastry case, then bake for 40 minutes, or until the pastry is cooked and the filling is lightly set and golden brown. Cut the tart into wedges while it is still slightly warm, and serve with cream, if you like.

COOK'S TIP:- Although it is not traditional, mixed spice (apple pie spice) would make a good substitute for the ground allspice.

Energy 406Kcal/1700kj; Protein 14g; Carbohydrate 41.4g, of which sugars 20g; Fat 21.7g, of which saturates 12.4g; Cholesterol 159mg; Calcium 110mg; Fibre 1.1g; Sodium 371mg

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