MARY BERRY SALMON TART RECIPES

Chilling time: 15 minutes / Cook time: 1 ½ hours, plus resting

1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter.

2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.

3. Roll the pastry out on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/Gas 4.

5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2–3 minutes. Reduce the heat to low, cover with a lid and simmer for 20–25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.

6. Beat the eggs and cream together in a jug and season with salt and pepper.

7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.

8. Bake in the oven for about 35–40 minutes or until golden brown and just set on top (see tip). Leave for 5–10 minutes to rest before turning out.

Prepare Ahead:

Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.

Freeze:

Both the cooked tart and the unfilled pastry base freeze well.

Mary’s Classic Tip:

* Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.

1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle.

2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see below), season and mix to combine.

3. Spoon the mixture back into the skins and sit the potatoes, filled side up, in a roasting tin. Drizzle over a little olive oil and return to the oven for about 15 minutes or until golden and the skins are crisp. Sprinkle with parsley and serve hot.

Red Pepper and Goat’s Cheese

Place the pepper halves on a baking sheet, skin side up, and drizzle them with a little olive oil. Roast in a preheated oven, 200°C/180°C fan/Gas 6, for about 15 minutes until blackened and soft, then peel off the skins and cut into thin strips. Alternatively, buy a jar of chargrilled peppers in a jar and slice 2 of them. Stir the pepper strips into the soft potato, season well and add the goat’s cheese and basil leaves.

Pesto

Simply add the filling ingredients to the soft potato, season and mix well.

Spring Onion and Soured Cream

Fry the spring onions in a little oil over a high heat until soft. Add them to the soft potato, season well, then stir in the soured cream. Dust the potatoes with a little paprika.

Bacon and Mushroom

Cut the bacon pieces into small pieces and fry until crisp, then add the mushrooms and fry over a high heat for a few minutes. Mix with the soft potato, season well and top with the grated cheese.

Prepare ahead: Can fill the potatoes ready for their second bake up to 4 hours ahead. To reheat, cook at the same temperature as above, but for 30 minutes. Cover with foil if the tops are getting too brown.

Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. Arrange the cloves evenly among the apples. Cover with the remaining apple slices and add 3 tablespoons cold water.

To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough.

Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked.

You can freeze the pie after cooking and when completely cool. Leave to defrost almost completely before reheating and serving. Uncooked homemade pastry is an excellent standby for the freezer. Pack it in separate quantities of 225g (8oz) and 450g (1lb), labelling it clearly. Defrost in the fridge or kitchen until pliable enough to roll and use.