Perhaps a forerunner of today's cheesecakes, these small, rich tarts combine the savoury flavour of curd cheese with the sweetness of currants and peel, plus a kick from spices and a spoonful of brandy. Don't leave out the latter unkss you have to - the dash of spirits makes all the difference to the taste.
MAKES ABOUT 24
100 g (4 oz) butter, diced
225 g (8 oz) plain flour 100 g (4 oz) caster sugar
1 egg yolk
225 g (8 oz) curd cheese
50 g (2 oz) currants
2 eggs, beaten
finely grated rind of 1 lemon
5 ml (1 tsp) finely chopped mixed peel
15 ml (1 tbsp) brandy
nutmeg
1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in 25 g (1 oz) of the sugar, then mix with the egg yolk and about 45 ml (3 tbsp) water to make a firm dough.
2. Knead lightly, then roll out on a lightly floured surface and use to line 24 greased patty tins.
3. To make the filling, mash the curd cheese, then add the remaining sugar, currants, eggs,
lemon rind, mixed peel and brandy and mix thoroughly together. Spoon into the patty cases. Grate a little nutmeg over the tops.
4. Bake at 180°C (350°F) mark 4 for 35 - 45 minutes, until the pastry is lightly browned and the filling set and golden brown. Serve warm or cold.
