Well known throughout Yorkshire in tea rooms, bakeries and butchers, Yorkshire Curd Tart has become an institution. In shops, it is sometimes sold in the form of tartlets, sometimes with a pastry lid and often sitting next to a line of sausages and pork chops in a butcher's shop. A number of cookery writers have given their own versions of curd tart. It remains popular because of its interesting texture and flavour and also because it is so easy to cook. I've pepped it up a bit by first soaking the raisins in brandy, though this is not necessary. I think it's best cooked slightly less than you think it needs so that it has a squidgy consistency and clings to the tongue.