40 mins prep. time
20 mins cooking time
200°C (400°F) / Gas Mark 6
What you need:
You are going to need a muffin tin (7.5cm, 12 hole). If you have a metal tin use some of the butter to lightly grease it.
Sift the flour, pinch of salt and paprika in a bowl and rub in the butter (100g) until it looks like breadcrumbs. Add a little water until the dough starts to stick together and is knead-able. Unfortunately this is where it can go terribly wrong. You don't what it too gooey, but at the same time you don't want it too dry so tat you can't knead it.
Divide what you've just made, the pastry, in half and roll out 1 of the half. Roll it out to about 0.5cm thick and using a cookie cutter (9cm) cut out 6 rounds. Then roll out these rounds to 12cm. Repeat this with the other half of pastry and place the 12cm rounds in the muffin tin and chill for 30 minutes.
While you're waiting preheat the oven and start to make the filling.
Melt the butter with the oil in a frying pan. Add the leak and cook, stirring frequently. Remove the leak and add the bacon to the frying pan and cook until crisp. Remove from the heat.
Whisk the eggs and cream together and season to taste with salt and pepper. Stir in the bacon and the leeks and set aside.
Take your pastry out of the fridge and put baking paper into the pastry cups. Put baking beans on top of the baking paper, to hold it down, if you don't have any rice works fine. Bake in the oven for 10 minutes.
Remove from the oven after 10 minutes and carefully remove the baking paper and baking beans. Divide the filling between the cups and bake for a further 10 minutes until the tartlets are golden. Leave to cool and transfer to a wire rack.
Leek and Bacon Tartlets
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