Smoked salmon and dill tartlets

Chef: Dr Lucy Worsley and Historic Royal Palaces

Prep: 15 mins

Cook: 35 mins

Light enough not to fill your guests up ahead of all the cakes to follow, yet indulgent enough to be considered a treat, savoury tartlets are a lovely way to start an afternoon tea. In this recipe, ribbons of smoked salmon sit inside a creamy savoury custard, making these pretty as a picture. What’s more, they’re easy to prepare ahead of your guests’ arrival.

200g ready-made shortcrust pastry

a little plain flour, for rolling out

175ml double cream

2 medium eggs, beaten

3 tbsp chopped dill

100g smoked salmon

salt and freshly ground

black pepper

Preheat the oven to 190°C/375°F/gas 5 and put a baking sheet in to heat.

Roll out the pastry on a lightly floured board until it measures 2–3mm thick and use to line six 10cm individual loose-bottomed tart tins. Chill for 15 minutes.

Prick the bases then line each with a piece of slightly crumpled greaseproof paper and fill with baking beans. Bake in the oven on the preheated baking sheet for 15 minutes until the pastry feels dry to the touch and is still pale.

Take the tarts out of the oven and reduce the oven temperature to 180°C/350°F/gas 4.

Beat the cream, egg and seasoning together, then stir in the dill.

Divide the mixture evenly among the tart tins then arrange strips of smoked salmon on top.

Bake in the oven for 20 minutes until the filling is set and very slightly golden on top.

Serves
6

Preparation Time
15 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Flour, Eggs, Fish

Recipe Type
Party Food, Entertaining, Pies

Level of Difficulty
Easy