0845 712 5207

AGA Cookery Doctor's Easy Yorkshire Curd Tarts

AGA Cookery Doctor's Easy Yorkshire Curd Tarts

For the pastry

175g (6 oz) plain flour

85g (3 oz) butter

1 tbsp icing sugar, sieved

2-3 tbsp cold water

For the filling

225g (8 oz) curd cheese

25g (1 oz) soft butter

1 large egg, beaten

1 tbsp caster sugar

1 tbsp golden syrup

40g (1½ oz) currants

1 tbsp rum

An AGA bakes all types of pastry exceptionally well. Here a classic AGA technique is used to cut a corner with no compromise in the end result. Normally baking a tart without baking the pastry case blind beforehand would risk a dreaded “soggy bottom” – the base heat from the oven floor ensures a crisp and golden result. Ricotta can be used if you find it hard to source curd cheese.

Method
Sieve the flour and cut the butter into pieces and rub into the flour until the mixture resembles fine breadcrumbs. Then stir in the icing sugar and use just enough water to form a dough. Use a table knife to stir this in initially, finishing off with a clean hand. If making in a processor or food mixer, use hard butter and take care not to over-process: stop adding water with the machine running when the mixture just start to cohere and make into a ball using your hand. Pat into a flat disk and then wrap in cling film and chill for 30 minutes. Then roll out and use to line an 18 cm (7 inch) flan tin. Mix the filling ingredients together and whisk lightly. Spoon into the raw pastry case just before baking.

2-oven AGA
Bake on the floor of the Roasting Oven for 20-25 minutes until the pastry is a pale golden colour and the filling is just set and starting to turn golden. If in doubt that it has set, transfer to the Simmering Oven for 10-15 minutes to finish.

3 and 4-oven AGA
Bake on the floor of the Baking Oven for 30-40 minutes until the pastry is a pale golden colour and the filling is just set and starting to turn golden. If in doubt that it has set, transfer to the Simmering Oven for 10-15 minutes to finish.

Notes
These tarts are best made this size or as smaller individual ones as larger expanses of filling tend to turn out less well in any oven. In some parts of Yorkshire a third of the weight of currants is replaced with chopped candied peel. Cool to allow the filling to firm up before serving. Once cooled it can also be warmed a little before serving if preferred. Enjoy!

 

If you like this receipe, you may also like Cherry and Almond Tart

Leave Feedback

Find your local shop

Demonstrations

AGA Cookware

Social Networks with AGA

Newsletter sign up | Join our email list to receive our latest news and offers

©2016 AGA is a trading name of AGA Rangemaster Limited. Registered in England & Wales under Registered Number 3872754. Registered Office Address - Juno Drive, Leamington Spa, Warwickshire, CV31 3RG