Smoked fish pairs beautifully with leeks and cream in this tartlet recipe from BBC Good Food Magazine reader Philip Friend
Ingredients
    200g plain flour, plus extra for dusting
    50g cold lard, cubed
    50g cold unsalted butter, cubed
    1 egg yolk, lightly beaten
For the filling
    1 tbsp unsalted butter
    1 medium leek, thinly sliced
    1 tsp garam masala
    ½ tsp turmeric
    150ml pot double cream
    1 medium egg, plus 3 egg yolks
    140g undyed smoked haddock, cut into bite-sized cubes
    100g bag mixed leaves salad, to serve (optional)
Method
    To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.
    Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.
    Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the garam masala, turmeric and seasoning, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.
    Divide the leek mixture between the tart cases, arrange the smoked haddock pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.
Source: Good Food