Countrywise Kitchen visited Fiona Clark in the heart of the Yorkshire Dales, to get a taste of the classic Yorkshire dish.
Ingredients
Before you start...
If using cottage cheese for this recipe, it can be sieved to give a finer texture, if preferred
For the shortcrust pastry:
- 225 g8 oz plain flour
- 115 g4 oz butter
- A little water
- 8 in loose bottom flan tin
For the filling:
Method: How to make Nethergill Farm Yorkshire Curd Tart
For the pastry:
Rub the butter into the flour and add sufficient water to bind together. Roll out thinly to line the flan tin.
Bake pastry case blind by roughly placing squares of greaseproof inside the flan case and up the sides and filling with baking beans and cooking on a baking sheet in the oven for 10-15 minutes until golden. Lift the greaseproof paper and beans out of case and place back in the oven for five minutes at a temperature of 180C/Gas 4.
For the filling:
Mix together all above ingredients (apart from the nutmeg) in a large mixing bowl and pour into the baked pastry case. Grate a little nutmeg on the surface and place tin on a baking sheet in the oven.
Cook at 180C/Gas 4 until just firm in the centre and starting to colour – this should take about 20 minutes.
