Yorkshire Curd Tart
|Soft light brown sugar||3 1⁄2 Ounce (90 Gram, Scant 1/2 Cup)|
|Ground allspice||1 1⁄4 Pinch (1 Large Pinch)|
|Eggs||3 , beaten|
|Lemon||1 , rind grated and juice extracted|
|Butter||1 1⁄2 Ounce, melted (40 Gram, 3 Tablespoon)|
|Farmers cheese curd||1 Pound (450 Gram, 2 Cup)|
|Raisins||3 Ounce (75 Gram, 1/2 Cup)|
|For the pastry|
|Plain flour||8 Ounce (225 Gram, 2 Cup All Purpose Flour)|
|Butter||4 Ounce, diced (115 Gram, 1/2 Cup)|
|Chilled water||30 Milliliter (2 Tablespoon)|
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 (quiche pan). Cover with clear film (plastic wrap) and chill for 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.