Yorkshire Cheese Tart/Lemon Tart

Method

To make pastry, sift flour and salt together and rub in butter until mixture resembles fine breadcrumbs. Mix in enough water to make a firm dough. Turn onto lightly floured surface and knead until smooth. Roll out and use to line a 20cm (8 inch) fluted flan ring reserving pastry trimmings. Chill whilst preparing filling. For the filling, beat butter and sugar together, add curd cheese and beat until smooth. Add lemon rind, currants, breadcrumbs, nutmeg and eggs and blend well. Pour into chilled flan case and spread evenly. Roll out pastry trimmings and cut into 4 strips 20cm (8 inch) long and 5mm (¼ inch) wide. Arrange strips over cheese mixture so that they cross in centre to make 8 portions. Bake at 200C/400F/gas 6 for approximately 30 minutes until slightly risen and golden brown. Serve warm or cold with cream. PER SERVING 465 Kcal, fat 32.9g, saturated fat 20g, salt 0.9g, carbohydrate 39.4g, sugar 17.6g, fibre 1.1g