Warm Yorkshire Curd Tartlette with Boozy Prune Ice Cream, Golden Raisin Purée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

By Andrew Pern

Published 2008

  • About

A twist on a traditional Yorkshire tearoom classic. At the risk of being run out of Harome, we’ve added golden raisin purée and the boozy prune ice cream to make it more a dessert; lovely oldfashioned flavours. Serve slightly warm to give a nice contrast with the ice cream.


For the Curd

  • 90 g soft brown sugar
  • 5 g all spice
  • 3


Mix all the curd ingredients together in a mixer for about 10 minutes. When combined, set aside.


In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and mix to a soft dough. Add water, if necessary. Roll pastry out and line 4 × 10