Smoked Salmon Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">100ml crème fraîche (or sour cream)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp fresh dill, finely chopped</li><li class="ingredients-single-item">1 tbsp capers, drained and chopped</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200g smoked salmon slices</li><li class="ingredients-single-item">Extra fresh dill sprigs, for garnish</li><li class="ingredients-single-item">Lemon wedges, to serve</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the shortcrust pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. The cold butter is essential as it creates steam during baking, resulting in those lovely flaky layers we're looking for.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, and mix with a knife or your fingertips until the dough just comes together. Be careful not to overwork the dough or add too much water as this will make your pastry tough rather than tender. Form the dough into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Carefully transfer the pastry to the tin, gently pressing it into the corners and fluted edges without stretching it. Trim any excess pastry, leaving a small overhang to account for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base all over with a fork to prevent air bubbles, then line the pastry case with baking parchment and fill with baking beans or uncooked rice. This blind baking technique ensures your pastry base cooks through without puffing up. Bake for 15 minutes, then remove the baking beans and parchment and return to the oven for another 5-7 minutes until the pastry is lightly golden and feels dry to the touch. If the edges are browning too quickly, cover them with strips of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case is cooling slightly, prepare your filling. In a large bowl, beat the cream cheese until smooth. Add the crème fraîche and mix well to combine. The cream cheese provides structure while the crème fraîche adds a subtle tanginess that complements the salmon beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual addition prevents the mixture from curdling. Stir in the lemon zest, chopped dill, capers, and season with salt and pepper. The acidity from the lemon and capers helps cut through the richness of the cream cheese and smoked salmon.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling into the part-baked pastry case and return to the oven. Reduce the temperature to 160°C and bake for 20-25 minutes until the filling is just set but still has a slight wobble in the center. A gentle bake prevents the filling from splitting or becoming rubbery. You'll know it's ready when the edges are set but the center retains a slight jiggle – it will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the tart to cool completely before decorating – this is crucial as arranging smoked salmon on a warm tart will cause it to cook slightly and lose its vibrant color. Once cooled, arrange the smoked salmon slices on top in an overlapping pattern or rolled into rose shapes for a more elegant presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Garnish with fresh dill sprigs and a few extra grinds of black pepper. If desired, add a light sprinkle of additional lemon zest for a pop of color and fresh flavor. Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld together and make slicing cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, carefully remove the tart from the tin by supporting the base. Slice with a sharp knife, wiping the blade clean between cuts for neat portions. Serve chilled or at cool room temperature with lemon wedges on the side. This tart can be made up to 24 hours in advance and kept refrigerated – in fact, the flavors develop beautifully overnight!</li></ol>