Yorkshire Curd Tart

Name: Yorkshire Curd Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 cup all-purpose flour; 3 tablespoons sugar; 1/4 cup butter; 1 egg yolk; 2 tablespoons water, cold; 2 cups ricotta cheese or 2 cups cottage cheese, well drained; 3/4 cup sugar; 2 tablespoons butter, melted; 2 eggs, beaten; 1/2 teaspoon pumpkin pie spice; 2/3 cup currants or 2/3 cup raisins

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Recipe by Chabear01

Recipe posted for ZWT II - England taken from "The Avon International Cookbook"

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READY IN: 1hr

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

cup all-purpose flour
3

tablespoons sugar
¹⁄₄

cup butter
1

egg yolk
2

tablespoons water, cold
2

cups ricotta cheese or 2 cups cottage cheese, well drained
³⁄₄

cup sugar
2

tablespoons butter, melted
2

eggs, beaten
¹⁄₂

teaspoon pumpkin pie spice
²⁄₃

cup currants or 2/3 cup raisins

DIRECTIONS

For crust, in a mixing bowl stir together flour and the 3 tablespoons sugar; cut in the 1/4 cup butter till crumbly.
Beat egg yolk with water.
Drizzle over flour mixture.
Toss with fork to mix.
On lightly floured surface, roll pastry to a 12 inch circle; fit into a 9 inch pie plate.
Trim and flute edges.
Bake in a 400 degree oven for 10 minutes or till light brown. (hint - place another plate inside crust and bake for 10 minutes, this will avoid shrinkage).
Meanwhile, for filling, combine ricotta cheese or cottage cheese, the 3/4 cup sugar, melted butter, beaten eggs, and pumpkin pie spice.
Mix well.
Stir in currants or raisins.
Pour into prepared crust.
Cover edge of pie with foil; bake in 375 degree oven for 20 minutes. Remove foil.
Continue baking for 15 to 20 minutes more or till filling is set.
Cool.