Seafood Tarts Recipe

Step 1

Place flour and butter in a food processor and pulse to form coarse crumbs and then add egg yolks and the iced water and pulse until dough comes together.

Step 2

Turn out onto a lightly floured work surface and knead briefly and the divide dough into 2 equal portions and shape each portion into a disc and then wrap separately in plastic food wrap and chill for 30 minutes.

Step 3

Preheat oven to 200C/180C fan forced.

Step 4

Place 8 x 16cm (base measurement) fluted tart pans on 2 baking trays.

Step 5

Roll pasty portion out between 2 sheets of baking paper until 5mm thick and using a 9cm round cookie cutter, cut out 8 discs from each portion of pastry to make 16 pastry cases in total.

Step 6

Line prepared pans with pastry and then line pastry with baking paper and cover bases with dried beans, rice or pie weights and bake for 5 minutes and then remove weights and paper and bake for further 210 minutes or until just coloured and let cool in pans and then transfer to a wire rack.

Step 7

Heat oil in a large frying pan over moderate heat and cook and stir celery, onion and garlic for 2 minutes or until just tender.

Step 8

Stir in cream, zest and juice and bring to a simmer and then reduce heat and add the prawns and simmer for 3 minutes or until prawns curl and change colour.

Step 9

Remove from heat and stir in trout and chives.

Step 10

Place pastry cases on a platter and fill with seafood mixture and served topped with dill sprigs.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute all-purpose flour with whole wheat flour for added fiber and nutrients. Whole wheat flour is a healthier alternative to all-purpose flour and will add more fiber and nutrients to the dish.
Substitute light olive oil with avocado oil for added flavor and healthy fats. Avocado oil is high in healthy fats and has a mild, nutty flavor that will add more flavor to the dish.

Serve with

Roasted Asparagus - Roasted asparagus is the perfect side dish to compliment the seafood tarts as it adds a delicious crunchy texture. Roasting asparagus in the oven with a little olive oil, salt, and pepper will bring out the natural flavors of the asparagus and will pair wonderfully with the seafood tarts.

Grilled Lemon-Garlic Shrimp: Grilled lemon-garlic shrimp is an ideal accompaniment to the seafood tarts. The shrimp is marinated in a mixture of garlic, lemon juice, and olive oil, and then grilled to perfection. The combination of the citrusy and garlicky flavors will add a delicious zest to the seafood tarts and will provide a nice contrast to the roasted asparagus.

FAQ

Q: How long should I bake the pastry cases?

A: Preheat oven to 200C/180C fan forced and bake pastry cases for 5 minutes and then remove weights and paper and bake for a further 210 minutes or until just coloured.

Q: What temperature should I preheat the oven?

A: Preheat oven to 200C/180C fan forced before baking pastry cases.

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Fun facts:

Fun Fact 1: The French word for tart is "tarte" which comes from the Latin word "torta" meaning "a round, flat cake". This dish has been around since the Middle Ages, when it was popular among the French nobility.

Fun Fact 2: Seafood tarts have been a popular dish in England for centuries. It was even served at a banquet given by King George IV in 1822 for the King of France, Charles X.