Yorkshire Curd Tarts

You can customize this recipe with a variety of dried fruits, peels and flavorings. We love to use mace and dried cherries. It is equally good with 1 tsp. of lemon zest and the addition of 2 tablespoons fresh lemon juice.

Traditionally, in England you would add 1/2 of a teaspoon of preserves to match your choice of fruit, I find it a bit too sweet, but try it and see! You can multiply this recipe endlessly.

Yield: 12 servings


2    sheets frozen puff pastry - thawed, but still cool

1 lb.  cream cheese

2 lg.  eggs

1/2   cup butter, melted

1/2   cup powdered sugar

1/4   tsp. ground mace (or nutmeg)

1/2   tsp. pure vanilla extract

1    cup dried cherries


Cooking Directions

Preheat oven to 425° F.

Roll the puff pastry sheets on a lightly floured board until they are 1/2 again as large as their original size. Cut into circles and fit into muffin tins.

In a large mixing bowl, combine all of the ingredients, except the cherries. If you are using lemon juice and zest add it all at the same time. Beat with an electric mixer on low speed until just mixed, turn mixer to high and beat until light and fluffy. Stir in cherries.  

Fill the pastry cups about 2/3 full, place in preheated oven and bake until golden brown and puffy, about 15 to 20 minutes.  Watch carefully or the tops will be too brown.

You can also pour the filling into an unbaked pie shell and bake at 400° until set. Watch it carefully the top browns quickly; I usually cover it with foil for the first 10 minutes.