Yorkshire Recipes


Harrogate Tart

Harrogate Tart is a very old Yorkshire recipe and is traditional served cold in a pre-cooked pastry case.  The filling, however, can be served as a dessert in individual serving glasses, with cream and ratafia biscuits or macaroons.  Either way, it’s delicious!


  • shortcrust pastry, enough to fill a 8-9 inch flan case


  • 3 egg yolks
  • 1 tablespoon cold milk
  • I pint (20 fl oz) of hot milk
  • 1 oz (28g) butter
  • 1 whole egg, beaten
  • 3 oz  (85g) plain flour
  • 3 oz (85g) caster sugar
  • 4 oz (113g) ground almonds


  1. Roll out the pastry to fit the flan case, prick the bottom lightly and bake at 200C/4ooF/gas mark 6 for about 25 minutes or until golden.
  2. Mix the flour to a smooth paste with the cold milk, then stir in the egg yolks.
  3. Mix in the whole beaten egg and sugar, stirring continually.
  4. Melt the butter in the hot milk then stir this into the egg mixture – but do this gradually; don’t rush it
  5. Put this mixture into a thick-sided (double) saucepan and cook very slowly, stirring all the time, until it thickens and resembles smooth cream –  do not let this boil
  6. Remove from the heat and beat in the ground almonds
  7. Pour this into the pre-baked pastry case and let it set. Dust with icing sugar and serve it cold.

Source: Catherine Rothwell (1997) Traditional Yorkshire Recipes. Aurora Publishing.

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