The Queen’s Platinum Jubilee Beacon Tart Recipe

Ingredients representing all 4 nations of the UK

England: Cheddar Cheese

Northern Ireland: Potatoes

Scotland: Smoked Salmon

Wales: Leek

Average cost of ingredients per tart, between £3.75 & £5.00 The following quantities will serve TEN people.

Pastry

140 g (5 oz) plain flour

35 g (1 ¼ oz) margarine

35g (1 ¼ oz) vegetable fat

About 1 ½ tablespoons cold water

Or use ready-made shortcrust pastry

20 cm (8”) loose-bottom flan tin

baking beans

Filling

100 g (4 oz) Smoked salmon (trimmings or chopped small)

50 g (2 oz) leek

100g (4 oz) cooked potatoes

70g (2 ¾ oz) Cheddar cheese (grated)

200 ml (7 fl oz) single cream

2 large eggs (beaten)

1 tablespoon fresh chopped parsley

Black pepper

Butter or oil

  • To make pastry – place flour in bowl add the fats and rub in lightly with fingertips until mixture resembles fine breadcrumbs. Add enough cold water to bind to a soft dough, knead briefly and shape in to a ball. Wrap and chill for 30 minutes.
  • Roll out the pastry and use to line the flan tin. Prick the bottom of the pastry with a fork. Line pastry shell with foil and fill with baking beans. Place tin on a heated baking tray and bake in preheated oven at 200°C Fan (Gas 7) for 10 minutes, remove foil and baking beans, return to the oven for a further 10 minutes.
  • Reduce oven temperature to 160°C Fan (Gas 4)
  • Scrub potatoes and place in a pan of lightly salted boiling water to cook for 15 minutes. Drain and allow to cool before removing the skin and then slicing thinly.
  • Finely chop leek. Heat a little butter or oil in a small frying pan, add chopped leek to the pan and cook over a low to moderate heat, stirring occasionally, for about 10 minutes until soft but not coloured – allow to cool.
  • Mix together cream, beaten eggs, chopped parsley and plenty of ground black pepper. Layer filling in pastry case; spread smoked salmon over base of tart followed by cooked leek and then 50 g (2 oz) grated cheese (keeping remaining 20g (¾ oz) to sprinkle on top). Top with thinly sliced cooked potatoes. Sprinkle remaining grated cheese over the top then gently pour cream and egg mixture in to the tart.
  • Bake in oven for 30 – 35 minutes until filling is set and golden. Serve cold