Our petite versions of this classic tart use ricotta cheese for the dairy in the filling and orange blossom water for the floral notes. Pictured with our Borrowdale Tea Bread and Rock Cakes.
Yorkshire Curd Tartlets
Serves: 12
Ingredients
- Yorkshire Tart Dough (recipe follows)
- ½ cup ricotta cheese
- 2 tablespoons granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon orange blossom water*
- ½ teaspoon fresh lemon zest
- 1 pinch fine sea salt
- 2 tablespoons dried currants
Instructions
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll out dough to a ⅛-inch thickness. Cut 12 (5 x 2 ½-inch) rectangles from dough. Press dough rectangles into bottoms and sides of 12 (4 ¾ x 2-inch) barquette-shaped tartlet pans, trimming and discarding excess dough. Using the wide end of a chopstick, press dough into indentations in sides of pans. Place tartlet pans on prepared baking sheet, and freeze for at least 30 minutes, but up to overnight.
- Preheat oven to 375°F.
- Place a paper cupcake liner or a parchment paper square in each tartlet pan and top with pie weights or dried beans.
- Bake for 10 minutes. Remove weights and paper. Continue baking until crust is dry but no browning has occurred, approximately 3 to 5 minutes more. Let cool completely in pans.
- Reduce oven temperature to 350°F.
- In a large bowl, beat together ricotta and sugar at medium speed with a mixer until smooth. Beat in egg and egg yolk until incorporated. Beat in melted butter, orange blossom water, lemon zest, and salt until fully incorporated.
- Sprinkle ½ teaspoon currants into each cooled tartlet shell. Divide ricotta mixture, approximately
- tablespoon each, among cooled tartlet shells.
- Bake until crust is light golden brown and filling is set, 8 to 10 minutes. Let tartlets cool in pans for 10 minutes. Gently remove tartlets from pans and let cool completely on a wire rack.
Notes
*We used Cortas Orange Blossom Water, which is available online and in the Mediterranean foods section of many grocery stores.
Make-Ahead Tip: Tartlets can be made up to a day in advance, cooled, placed in a single layer in a covered container, and refrigerated. Serve cold or at room temperature.
Make-Ahead Tip: Tartlets can be made up to a day in advance, cooled, placed in a single layer in a covered container, and refrigerated. Serve cold or at room temperature.
Yorkshire Tart Dough
Serves: enough for 12 tartlets
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup confectioners’ sugar
- ¼ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- ½ teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons ice-cold water
Instructions
- In the work bowl of a food processor, pulse together flour, confectioners’ sugar, and salt until combined. Add cold butter, pulsing until large crumbs form. Add egg, lemon zest, lemon juice, and 2 tablespoons ice-cold water, pulsing until dough comes together.
- Turn out dough onto a clean counter, shape into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to a day before using.
