Makes: 12 Seafood Tartlets or 1 Large Tart Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 40 minutes Baking Time: 20 – 25 minutes
Ingredients
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 10 |
ml |
Salt ( 2 tsp ) |
| 5 |
ml |
Sugar ( 1 tsp ) |
| 45 |
g |
Margarine ( 3 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 300 |
ml |
Lukewarm water ( approx. 1¼ cups ) |
|
|
Beaten egg or mayonnaise, to brush |
Filling
| 185 |
g |
Tuna ( 1 tin ), flaked |
| 105 |
g |
Smoked mussels ( 1 tin ) |
| 100 |
g |
Cheddar cheese, grated ( 250 ml / 1 cup ) |
| 1 |
|
Tomato, chopped |
|
|
Onion, thinly sliced |
|
|
Salt and ground pepper, to taste |
Sauce
| 1 |
|
Large egg, beaten |
| 125 |
ml |
Milk ( ½ cup ) |
Method
- Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
- Mix all the ingredients for the filling together and season to taste.
- Knock the dough down and divide into 12 equal pieces. Roll each piece out into a circle about 5 mm (¼ inch) thick, slightly larger than hollows of a muffin pan. Line the hollows of a greased muffin pan with each circle, allowing the dough to overlap the edges of the hollows.
- Spoon the filling into each hollow. Mix beaten egg and milk together and pour evenly over filling. Fold dough towards the centre, fluting the edge.
- Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
- Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown.
