Here at Staycation we’re excited that we have an entire week to celebrate British Pie Week. These recipes have been passed down to me and are great springtime recipes if you like to ‘eat the seasons’. And they’re all as easy as, well … pie!

Eat the seasons – March

Salmon, Leek & Tarragon Tarts 

Ingredients
 
275g ready-made shortcrust pastry (or equivalent homemade)
3 leeks, finely sliced
2 salmon fillets
2 large eggs, beaten
150ml double cream
25g grated Gruyère cheese
1 tbsp chopped, fresh tarragon or ½ – 1 tsp dried tarragon
 
Method
 
1. Preheat the oven to 200°C/180°C Fan.
 
2. Use the pastry to line four individual tartlet tins. Line with baking parchments and baking beans and blind bake for 10 minutes. Remove the paper and beans and cook for a further 5 minutes or until the pastry is crisp. Keep them in the tins.
 
3. While the pastry is cooling, lightly poach the salmon fillets and then flake. It doesn’t matter if they aren’t cooked through completely at this stage (in fact, it’s better if they’re not).
 
4. Put the thinly sliced leeks in a pan with a knob of butter. Cover and cook on a gentle heat until soft.
 
5. Mix together the eggs, cream, tarragon and salt and pepper thoroughly. Divide the leeks and salmon equally between the pastry cases still in their tins. There may be some left over, depending on the size of the cases.
 
6. Pour over the egg and cream mixture until the cases are not-quite-full. Sprinkle the grated Gruyère over the top.
 
7. Pop in the oven for 15-20 minutes or until just set. They may still wibble slightly in the centre, but that’s fine.
 
8. Serve warm or cold. They can be gently reheated later if required.

Eat the seasons – March

Rhubarb & Custard Tart

 
Ingredients
 
150ml water
200g caster sugar
450g rhubarb, chopped
2 eggs
75ml double cream
grated zest ½ lemon
grated nutmeg
1 x 25cm blind-baked shortcrust pastry tart
icing sugar for dusting
cream for serving
 
Method
 
1. Preheat the oven to 150°C, Gas Mark 2.
 
2. Make a syrup by mixing together the water and 100g sugar in a saucepan and heating it, stirring now and then, until the sugar dissolves.
 
3. Bring the syrup to the boil, add the rhubarb and cook it for 3 minutes in the syrup. Set aside to cool.
 
4. Break the eggs into a mixing bowl. Add the remaining caster sugar. Whisk until light and fluffy and trebled in volume. Fold in the lemon zest and season with nutmeg.
 
5. Strain the rhubarb and spread it over the base of the blind-baked shortcrust pastry case. Pat down the rhubarb and then pour over the custard. Dust the rhubarb flan with icing sugar.
 
6. Bake for 25-30 minutes, remove from the oven and allow to cool before serving. Serve with cream.

Eat the seasons – May

Apricot & Almond Tart

Ingredients
 
8oz shortcrust pastry
2tbsp jam (raspberry or strawberry is best)
4oz butter, softened
4oz pale brown sugar or caster sugar
4oz ground almonds
1oz plain flour, sifted
2 eggs
1 lemon, rind and juice
1lb apricots* halved
redcurrant jelly or apricot jam for glazing
 
*use fresh apricots if you can, as in season. If out of season, use dried apricots (soak for a few hours. Poach in a little water and sugar until tender). As a last resort, use good tinned ones!
 
Method
 
1. Preheat the oven to 350°F, 180°C, Gas Mark 4.
 
2. Roll the pastry out quite thinly and line a 9″ (23cm) flan tin. Prick the base with a fork and smear all over with the jam.
 
3. Put the butter, sugar, eggs, almonds, flour and lemon rind and juice in a mixer and whizz for a few seconds. Alternatively, beat the butter and sugar together. Add the eggs separately, beating well. Then add the almonds and flour. Stir in the rind and lemon juice.
 
4. When well blended, place the mixture on top of the jam and smooth down.
 
5. Arrange the apricot halves closely on top of the flan and just push them slightly into the almond mixture (don’t submerge!)
 
6. Bake in the oven for 1 hour until cooked through and golden. Warm the redcurrant jelly or apricot jam in a pan and brush over the top of the tart.