A pinch of salt
150 g/5 oz unsalted (sweet) butter, diced
50 g/2 oz/0.5 cup ground almonds
Cold water, to mix
50 g/2 oz/0.25 cup caster (superfine) sugar
1 egg, beaten
225 g/8 oz/1 cup curd (smooth cottage) cheese
Finely grated rind of lemon
45 ml/3 tbsp currants
Grated nutmeg, for dusting
Thick cream, to serve
Mix the flour and salt in a bowl. Add 75
g/3 oz of the butter and rub in with the fingertips until the mixture
resembles breadcrumbs. Stir in the almonds. Mix with enough cold water
to form a firm dough. Knead gently on a lightly floured surface. Wrap
in clingfilm (plastic wrap) and chill for 30 minutes.
Roll out the pastry (paste) and use to line 10 sections of a tartlet
tin (patty pan). Beat the remaining butter with the sugar. Beat in the
egg, then the cheese, lemon rind and currants. Spoon into the
pastry-lined tins and dust with nutmeg. Bake in a preheated oven at
190°C/375°F/gas mark 5 for about 20 minutes until golden and set.
Serve warm or cold with thick cream.