Yorkshire Recipes


Wharfedale Orange Tart

Wharfedale Orange Tart can be enjoyed hot, as a dessert, with cream or custard, or cold as a teatime treat.  The orange and almonds complement each other to give a substantial filling and a flavour not dissimilar to a Bakewell Tart.


For the pastry:

  • 225g (8oz) plain flour
  • 113g (4 oz) butter or margarine
  • 1 tablespoon castor sugar
  • pinch of salt
  • 1 egg yolk
  • 1-2 tablespoons of water

For the filling

  • 225g (8 oz) ground almonds
  • Grated rind and juice of 1 large orange
  • 113g (4 oz) castor sugar
  • 2 egg yolks, beaten


  1. Make the pastry, leave to rest a while in a cool place, and later line a flan tin with it
  2. Mix all the filling ingredients together and bake in the pastry case in a pre-heated oven at 220C/425F/gas mark 7) for 10 minutes, then lower the temperature to 180C,/350F/gas mark 4 for a further 25 minutes.


Source: Theodora Fitzgibbon, A Taste of Yorkshire in Food and Pictures (1979) Pan Books. ISBN 0330257137

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