Yorkshire Curd Tart

100g caster sugar

100g unsalted butter

200g curds

2 eggs, free-range

100g currants

10g nutmeg, freshly grounded

5g cinnamon (optional)

Rosewater (optional) but cut back on the spices

1 lemon zest, save the juice for the curd recipe

Method

Cream the butter and sugar together until light and fluffy

Add the eggs slowly to prevent curdling

Stir in the currants, spices, lemon zest to just combine

Gently distribute the curds into the mixture

Curd recipe - best made the day before

750ml full fat milk, preferably Guernsey

30ml juice of one lemon

Place the milk into a large pan and bring to the boil on a gentle heat stirring continuously

Switch off, stir the lemon juice in gently until the curd forms and separate

Leave on the hob to cool, then strain the curd from the whey through a sieve or fine muslin until dry

Store in the fridge to firm up till ready to use

Leftover whey can be used to make fantastic scones or soda breads

Shortcrust pastry

110g plain flour

35g unsalted butter, cold

Pinch of salt

50g icing sugar, sieved

25ml, milk or enough to blend the mixture

1 egg yolk, beaten

Method

To make the pastry, rub-in the butter with the flour, salt and sugar to resemble breadcrumbs or simply pulse in processor

Add the milk and egg to make a pliable soft dough

Knead well on a floured surface, then chill for at least a couple of hours

When you're ready to use it get the oven on to 180C / gas mark 4

Roll the dough out onto a floured surface until it's big enough to fill a 22cm / 8 inch tart tin. Blind bake for 20 minutes

Once the pastry case is cool add the curd filling and smooth out using a spatula

Sprinkle nutmeg on top as desired

Bake for around 35-40 minutes until golden brown and well set