Description
These smoked haddock tarts feature a flaky homemade pastry filled with a spiced leek mixture, tender smoked haddock, and a creamy egg custard. Perfectly balanced with warm garam masala and turmeric spices, these tarts make an elegant appetizer or light meal served with fresh mixed salad leaves.
Ingredients
Scale
Pastry
- 200g plain flour, plus extra for dusting
- 50g cold lard, cubed
- 50g cold unsalted butter, cubed
- 1 egg yolk, lightly beaten
Filling
- 1 tbsp unsalted butter
- 1 medium leek, thinly sliced
- 1 tsp garam masala
- ½ tsp turmeric
- 150ml double cream
- 1 medium egg, plus 3 egg yolks
- Salt and freshly ground black pepper, to taste
- 140g undyed smoked haddock, cut into bite-sized cubes
To Serve
- 100g bag mixed leaves salad (optional)
Instructions
- Make the pastry: Pulse the plain flour, cold lard, and cold unsalted butter together in a food processor until the mixture resembles fine breadcrumbs. Sprinkle over 1½ tablespoons of cold water and pulse again until the pastry just comes together. Divide the dough into 6 pieces, wrap each in cling film, and chill in the fridge for 30 minutes.
- Prepare tart cases: Preheat the oven to 200°C (180°C fan, gas mark 6). Roll each piece of pastry on a lightly floured surface into a 12cm disc. Use these discs to line six 8cm tartlet tins. Line the pastry cases with baking parchment and fill with baking beans, then chill in the fridge for 20 minutes.
- Bake the pastry shells: Place the tartlet tins on a baking tray and bake in the oven for 15 minutes. Remove the baking parchment and beans, then bake for another 5 minutes until golden. Brush the inside of the tart shells with the lightly beaten egg yolk and return to the oven for 2 minutes to glaze.
- Cook the leek filling: While the tart shells bake, melt 1 tablespoon of unsalted butter in a small saucepan over medium heat. Add the thinly sliced leek and cook for about 5 minutes until beginning to soften. Stir in garam masala, turmeric, and season with salt and pepper. Cook for a further 5 minutes until fragrant and softened.
- Prepare the custard: Reduce the oven temperature to 160°C (140°C fan, gas mark 3). In a bowl, lightly whisk together the double cream, 1 whole egg and 3 egg yolks, and a pinch of seasoning until combined.
- Assemble the tarts: Divide the cooked leek mixture evenly among the tart cases. Arrange the smoked haddock cubes on top of the leek filling. Pour the cream and egg custard mixture over the filling, filling to just below the rim of the pastry cases.
- Bake the filled tarts: Bake the assembled tarts in the oven for 15 to 20 minutes until the custard sets and the tops are lightly golden.
- Serve: Allow the tarts to cool slightly in their tins before serving. Serve warm or at room temperature with a handful of mixed salad leaves if desired.
Notes
- Ensure the pastry is kept cold to achieve a flaky texture.
- Use undyed smoked haddock for the best flavor and traditional appearance.
- The garam masala and turmeric provide a subtle warmth; adjust spices to taste.
- Leftover tarts can be refrigerated and warmed gently before serving.
- For a stronger smoky flavor, you can lightly pan-fry the haddock cubes before adding them to the tarts.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Keywords: smoked haddock tarts, savory tartlets, fish tarts, leek and haddock tart, British seafood recipe
