tag:blogger.com,1999:blog-3896642794207631523.post3665354757963193937..comments2024-03-25T09:57:45.669+00:00Comments on A SLICE OF CAKE: YORKSHIRE CURD TART (with cranberries)Jeanhttp://www.blogger.com/profile/09726164724131916224noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3896642794207631523.post-21830632429105417322014-01-31T10:25:25.314+00:002014-01-31T10:25:25.314+00:00This is a superb no waste food challenge entry, th...This is a superb no waste food challenge entry, thank you! What a fantastically clever way to use up an ingredient most of us would likely have thrown out! Well done and thank you for sharing :)Elizabethhttp://www.elizabethskitchendiary.co.uknoreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-36277694173003594492014-01-16T13:15:37.379+00:002014-01-16T13:15:37.379+00:00Phil, the brandy in the recipe took me by surprise...Phil, the brandy in the recipe took me by surprise. Rum would have been nice too I think.<br />There's a similar recipe in the Be-Ro book and there's definitely no booze in that!Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-87725394655431919272014-01-16T13:06:45.348+00:002014-01-16T13:06:45.348+00:00Great idea for using up the curdled creme. Have ne...Great idea for using up the curdled creme. Have never tried a Yorkshire curd tart, so this is one to add to my 'to make' list.Snowyhttps://www.blogger.com/profile/04944724956205419885noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-1680966020692233692014-01-15T12:28:55.889+00:002014-01-15T12:28:55.889+00:00Your tart looks and sounds delicious, I'll hav...Your tart looks and sounds delicious, I'll have to try it sometime.Paulahttp://paulashomemadelife.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-26061917452173692762014-01-13T18:09:38.016+00:002014-01-13T18:09:38.016+00:00I haven't had a Yorkshire curd tart in far too...I haven't had a Yorkshire curd tart in far too long. Yours looks lovely and definitely gets my vote for not wasting ingredients. Funnily enough, the first Yorkshire curd tart that I ever ate was in a pub in Derbyshire many years ago. As I recall it had a fair bit of rum in it, which probably isn't authentic, but tasted great.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-82826613965052302952014-01-12T20:07:42.065+00:002014-01-12T20:07:42.065+00:00Not wasting food is a fantastic new year's res...Not wasting food is a fantastic new year's resolution (I don't tend to make them either!) I often think the best things are made from left overs. Lovely looking tart, I don't think I've ever eaten a curd tart.Johttps://www.blogger.com/profile/07922950133889230965noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-90249019572896892402014-01-12T07:23:03.488+00:002014-01-12T07:23:03.488+00:00Tim, you are a fount of all knowledge, as always!
...Tim, you are a fount of all knowledge, as always!<br />It was at your house that we first had the crème fraîche, so it must have been T & G that brought it!<br />I did see some "raisins" de Corinthe in the indoor market at Chatellerault yesterday, until then I didn't know what to look for in France, but I agree, they are often a bit "pippy".Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-47397132288338890492014-01-11T23:12:27.759+00:002014-01-11T23:12:27.759+00:00I think it was Gaynor & T'otherTim that in...I think it was Gaynor & T'otherTim that introduced you to "Créme Fraiche d'Isigny".... to my knowledge, we've never bought it.<br />But we occasionally get half pots of the lovely stuff from them when they go back to the UK... <br />smooth, creamy... <br />allegedly not as fattening as real fresh cream... <br />allegedly!!<br /><br />We get ordinary from Lidl or the supermarché...<br />ot local Vernueil from the Limouzin Frères van on the market...<br />the same place as we get the "terribly bad for us" real fresh 'triple' cream from La Borde.... <br />so thick that you can stand a teaspoon up in it and it won't move until you take it back out!<br />Now, that <b>is</b> like clotted cream.<br />However...<br />back to the Curd Tart.... <br />it was great... <br />actually, I felt the cranberries worked better than currants...<br /><i>["raisins de Corinthe" in French]</i>...<br />I am not a great fan of currants... too pippy!<br />I'll bet chopped apricots would do too!<br /><br />Derbyshire Curd Tart... <br />uses cranberries and/or apricots... <br />and curds of Créme Fraiche d'Isigny...<br />it was the "original" curd tart...<br />long before the Yorkshire "cheap" version!!<br /><br />Well?<br />You said Derbyshire needed its own pudding!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-361682723269761832014-01-09T22:37:41.817+00:002014-01-09T22:37:41.817+00:00I hate wasting ingredients too and always try to u...I hate wasting ingredients too and always try to use up what I can although some of it still ends up in the bin. This is a very creative use of your ingredients and a perfect entry for AlphaBakes. Thanks for joining in. Baking Addicthttps://www.blogger.com/profile/12225663843015884639noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-79093675690230797402014-01-09T20:48:06.985+00:002014-01-09T20:48:06.985+00:00Waste not want not, I go with using anything up th...Waste not want not, I go with using anything up that can possibly be used. By the way the parsnip cake has matured so well we like it better every day. Another one will be in the making! Have a good weekend DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.com