Wednesday, August 11, 2010

First Fruits and More...

One favourite dessert of ours was Yorkshire Curd Tart. This used to be home-made until curd cheese seemed to disappear from the supermarket shelves. Luckily have discovered an easy method to make 'curds' and so will shortly be making this tart again. Please note that the preparation for the curds need to be done the day before making the Tart.

Not Quite Yorkshire Curd Tart:

2 pints milk

1 tblsp vinegar

1 dessp plain flour

6 oz (175g) sugar

6 oz (175g) currants or raisins

1 egg

grating of nutmeg

8 oz (225g) shortcrust pastry

Heat the milk until not quite boiling (as soon as a skin appears on the surface), the stir in the flour and the vinegar, and keep stirring until it forms curds. Remove from heat and strain the mixture through a muslin-lined sieve, and leave to drip overnight until all the surplus liquid has drained away (this liquid can be used to make cakes, scones etc).

The next day mix the curds with the remaining ingredients (except nutmeg). Roll out the pastry and line a flan case, then pour in the curd mixture, grating nutmeg over the top. Bake at 200C, 400F, gas 6 for approx 25 minutes or until golden brown and firm to the touch.

Mincemeat Crumble:

4 oz (100g) mincemeat

4 fl oz (100ml) water

zest of 1 orange

2 tsp cornflour plus 1 tblsp cold water

1 tblsp rum, brandy, or orange juice

2 tsp sugar

crumble topping:

4 oz (100g) butter

2 oz (50g) demerara sugar

4 oz (100g) porridge oats

whipped cream and chopped walnuts to serve

Put the mincemeat and water into a pan with the orange zest. Stir and bring to the boil, then reduce heat and simmer for 5 minutes. Mix the cornflour with the cold water and the chosen spirit/orange juice. Stir this into the mincemeat, then stir in the sugar. Boil, and stir for 1 minute until the mixture thickens. Remove from heat and leave until quite cold.

To make the topping, melt the butter in a pan and stir in the sugar and oats. Place half in the bottom of a serving dish, cover with the mincemeat mixture, and then spread the remaining crumble over the top.

Serve with whipped cream garnished with chopped walnuts.