Yorkshire cheese tart

Ingredients

For the pastry:
175g/6oz plain flour
pinch of salt
80g/3oz butter
30-45ml/2-3 tbsp water to mix
For the filling:
125g/4oz butter
55g/2oz caster sugar
175g/6oz curd cheese
1 tsp lemon rind, grated
125g/4oz currants
55g/2oz breadcrumbs
2.5ml/½ tsp grated nutmeg
2 eggs, beaten

Method

1. To make the pastry, sift the flour and salt together and rub in the butter until the mixture resembles fine breadcrumbs.
2. Mix in enough water to make a firm dough. Turn on to a lightly floured surface and knead until smooth . Roll out and use to line a 20cm/8in fluted flan ring, reserving pastry trimmings. Chill whilst preparing filling.
3. To make the filling, beat the butter and sugar together, add the curd cheese and beat until smooth.
4. Add the lemon rind, currants, breadcrumbs, nutmeg and eggs and blend well. Pour into the chilled flan case and spread evenly.
5. Roll out the pastry trimmings and cut into four strips 20cm/8in long and 5mm/¼in wide. Arrange the strips over cheese mixture so that they cross in the centre to make eight portions.
6. Bake in an oven at 200C/400F/Gas 6 for approximately 30 minutes until slightly risen and golden brown.