by Paul Hollywood
Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Rosewater is a classic flavouring.
Equipment and preparation: you will need a 20cm/8in loose-based sandwich cake tin (2-3cm/1in deep).