By Frances
I feel bad for neglecting Bake Club for a while, but I have been busy selling my first self-published book for children, and sales are going well! However, I have been thinking about baking a lot while reading Caroline Taggart's Slice of Britain (AA Publishing, 2014). It's a collection of great yarns from her travels around Britain tasting local baking specialities and finding out about the history in the area. What a great idea for a book to combine her love of writing, travelling and eating cakes. That would be a dream job for me.
So I decided to try one of the recipes in the book. There are two recipes for curd tarts and a did a mix of the two.

250g shortcrust pastry
250g cottage cheese (or curd drained from 1/5 lt milk soured with lemon juice)
55g butler, softened
1/4 c currants or raisins
2 eggs
1 tsp grated lemon rind
1 tsp lemon juice
 pinch nutmeg

Preheat the oven to 190C.
Roll out the pastry and line a 20cm diameter round metal pie dish.
Sieve the cottage cheese or curd into a bowl and mix with butter. Add currants and sugar, then beat in eggs. Add lemon rind, lemon juice and nutmeg and mix well. You could also add a couple tbs cream if you'd like a richer tart. Pour into pastry case.
Bake the tart for 15 min then turn oven down to 160C and bake for another 20-25 min until filling is set. Eat warm or cold.

Watch this space, I want to try more traditional British baking recipes in the very near future.

I'm entering this into this month's Sweet New Zealand, the 40th edition, created and hosted by Alessandra Zecchini. Congrats on reaching this milestone! What a great archive of recipes we have on Sweet New Zealand.