Recipe: A top tart from Great Bri­tish Bake-Off’s Candice Brown

Candice Brown rus­tles up a won­der­ful dish to show her sup­port for Bri­tish Food Fort­night this month

EDP Norfolk - - INSIDE -

Serves 6

In­gre­di­ents

FILL­ING

2 x 150g pieces skin­less salmon fil­let 180g peeled raw king prawns, thawed if frozen

1 tbsp fresh dill

½ tsp chilli flakes

1 tsp finely chopped gar­lic (from a jar or fresh)

Grated zest of 1 le­mon

Olive oil

200g fresh as­para­gus spears

4 eggs

80ml dou­ble cream

50g Gruyère, grated

100g Parme­san, freshly grated Beaten egg, for egg wash

Salt and freshly ground black pep­per Fresh chives, to gar­nish

PAS­TRY

250g plain flour, plus ex­tra for dust­ing

1 tsp dried pars­ley

125g cold un­salted but­ter, cubed 2 medium egg yolks

50ml ice-cold wa­ter

Method

Pre­heat the oven to 160°C fan (180°C/350°F/Gas Mark 4).

First start the fill­ing. Make a foil pouch and put in the salmon, prawns, fresh dill, chilli, gar­lic, le­mon zest and a sea­son­ing of salt and pep­per. Driz­zle over some olive oil and seal the par­cel. Place on a bak­ing tray and bake for 12–15 min­utes un­til the salmon will flake when nudged with a fork and the prawns are pink. Re­move from the oven, fold open the par­cel and leave to cool. Leave the oven on.

To make the pas­try, put the flour, dried pars­ley and a pinch each of salt and pep­per into a large bowl and mix to­gether. Add the cubed but­ter and rub it in with your fin­ger­tips un­til the mix­ture re­sem­bles bread­crumbs.

Drop in the egg yolks and mix in with your hands, then slowly add enough of the cold wa­ter to bring to­gether into a dough (you might not need all of the wa­ter). Knead lightly just un­til smooth – do not han­dle too much – then wrap and chill for about 15 min­utes.

Bend each as­para­gus spear and snap off the woody end. Blanch the as­para­gus in a pan of boil­ing salted wa­ter for 1 minute. Drain, then slice in half length­ways. Set aside. Mix to­gether the eggs, dou­ble cream and some salt and pep­per in a bowl. Add the Gruyère and most of the Parme­san and mix through.

Roll out the pas­try on a lightly floured work sur­face to 3mm thick and use to line a 20 x 24cm rec­tan­gu­lar fluted tin with a loose bot­tom. Crum­ple up a piece of grease­proof pa­per, then smooth it out and use to line the pas­try case. Fill with bak­ing beans. Bake blind for 15 min­utes. Re­move the beans and pa­per. Brush the pas­try case with egg wash, then bake for a fur­ther 5 min­utes un­til golden brown. Gen­tly flake the salmon into chunks and spread in the pas­try case. Ar­range the prawns on the salmon fol­lowed by the as­para­gus. Pour over the egg mix. Sprin­kle with the re­served Parme­san. Bake for 15–20 min­utes un­til the fill­ing is golden and just set with a slight wob­ble on top.

Leave to cool be­fore trim­ming off the pas­try edges. Fin­ish by snip­ping some fresh chives over the sur­face.

Com­fort: De­li­cious Bakes and Fam­ily Treats by Candice Brown is out now (Ebury Press, £20). Pho­tog­ra­phy by El­lis Par­rinder. Bri­tish Food Fort­night runs from Septem­ber 22-Oc­to­ber 7

ABOVE:Won­der­ful tart from Candice Brown

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