Traditional Yorkshire Curd Tart

Line a tart tin with shortcrust pastry.

Prepare the filling by combining fresh curds (or ricotta), sugar, melted butter, beaten egg, currants, and lots of grated nutmeg.

Mix well but keep some of the curd texture.

Pour the filling into the pastry case.

Bake at 190°C for 25-30 minutes until the filling is firm and the top is golden brown.

A historic recipe famously associated with Yorkshire fairs.