Here’s a recipe for Wilfra tarts, a traditional pastry baked in Yorkshire in honour of St. Wilfrid. After they were baked, they’d be placed on a convenient windowsill, available for anyone who was walking by. A nice thought…but I doubt there’d be enough left to share once you taste them!
Prepare some shortcrust pastry and roll it very thin.
Line the bottoms of a muffin tray with pastry and lightly bake the empty pastry shells until the pastry slightly hardens.
Peel, core and gently cook 2 or 3 apples with a little sugar until tender.
Fill the pastry shells with the cooked apple, then top with a thin slice of Wensleydale cheese (actually, I like Cheddar…although a Yorkshireman would probably be shocked by that).
Using some more of the pastry, place lids on the tarts then brush a little milk on top of each one and carefully seal the lids to the rest of the tarts.
Bake for about 20 minutes at 375F until the tarts just begin to turn golden brown.
When I was growing up on the farm in Connecticut, we never had apple pie without some cheese to go with it – a throw-back to Wilfra tarts, I’m sure!