My eldest three love this tart (and so do I!). My two year old, Sophie, point-blank refused to try it but maybe she’ll change her mind next time…
The picture is of my practice run for this recipe. I was planning on making this again, cutting the pastry neatly around the top of the tin, but the kids enjoyed using the crust as a handle, holding it while eating the tart, so I think all my tarts might look like this from now on!
The recipe involves blind baking the pastry – covering it with baking paper, and then baking beads (if you don’t have any then rice or dried beans will do). It dries the pastry base before the filling is added, so it doesn’t go soggy.
I always have some leftover pastry when I make this tart, which I use to make jam tarts. They are so simple to make that I can’t justify giving them their own blog post but if you would like to know how to make them just let me know in the comments.
I served this with new potatoes and salad vegetables. It can be eaten cold, but it’s really yummy warm.
Serves 4 hungry adults
- 1 X pack pre-rolled shortcrust pastry
- 1 X 418g tin salmon
- 3 X large eggs
- 150ml double cream
- 1/2tbsp lemon juice
- 1/4tsp chilli powder
- Let the pack of pastry cool at room temperature for 10-15 minutes.
- Heat your oven to 180°C.
- Unroll the pastry, still on its greaseproof paper over a 9 inch flan dish. Press the pastry into the dish so that it covers the sides and sits in the bottom of the dish. Cut away any left over pastry and paper in a straight line and bake blind for 20 minutes.
- While the pastry is cooking combine the cream, lemon juice and eggs and mix to break down the egg. Take the large bones out of the salmon (they soften when they are cooked so aren’t a choking hazard) then mash with a fork. Mix the salmon and chilli powder into the egg mixture.
- Once the pastry is ready, remove from the oven, take out the baking paper and beads, then pour the filling into the pastry case. Return to the oven for 15-20 minutes until the filling is golden and firm when gently pressed with a fork.
This tart will keep in the fridge for a couple of days. Cover it with foil, or in a sealed tub.