Yorkshire curd tart
A creamy baked tart scented with lemon, nutmeg and allspice and studded with currants, in crisp sweet pastry.
- Time1 hr 15
- LevelMedium
- Costabout £0.43 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the cold butter into the flour until it looks like breadcrumbs. Stir in 25 g sugar. Mix in the egg yolk and enough cold water to form a dough. Wrap and chill for 20 minutes.
20 min - 2
Heat the oven to 180°C (160°C fan). Roll the pastry out and use it to line a 20 cm loose bottomed tart tin, about 4 cm deep. Prick the base and chill for 10 minutes.
- 3
Line with baking paper and baking beans. Bake for 15 minutes, then remove the paper and beans and bake for 5 minutes more until dry.
20 min - 4
Beat the soft cheese, softened butter and 100 g sugar until smooth. Beat in the eggs one at a time. Stir in the currants, lemon zest and spices.
- 5
Pour into the pastry case and bake for 30 to 35 minutes until just set with a slight wobble in the middle and a golden top.
33 min 20 s - 6
Cool in the tin. Serve at room temperature or chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.