Yorkshire Recipes


Raisin Tart

Raisin Tart. This regional recipe dates back to 1915 and is delicious warm or cold. The combination of raisins and lemon work well together, giving a perfect balance between sharpness and sweet.  Easy to make, too. What’s not to like?


  • Shortcrust pastry to line a flan tin
  • 4 oz  (113 g) raisins
  • Zest & juice of 1 lemon
  • 2 eggs
  • 4 oz (113 g) sugar
  • Pinch of salt


  1. Grease the flan tin and line with pastry. Prick the base all over
  2. Bake the pastry case in a moderate oven for 5 minutes or so
  3. In the meantime, prepare the filling by beating the eggs with most of the sugar, raisins, and lemon juice
  4. Add the filling to the baked pastry case
  5. Mix the lemon zest with remaining sugar and sprinkle on top
  6. Bake for about 30 minutes in a moderate oven.

Source:  Ann C. Johnson, Old Recipes of Yorkshire (no date) Age Concern Knaresborough.

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