Preparation

• 1
  1. Preheat the oven to 190 degrees, 170 degrees fan oven.
• 2
  2. Start by making the pastry. Sift the flour into a large bowl and add a good pinch of salt. Cut the slightly softened butter or soft margarine into small pieces, drop them into the flour and lightly rub in until the mixture resembles breadcrumbs. Gradually add just enough cold water to form a dough that is not too sticky
• 3
  I used just over 2 tablespoons. Leave in the fridge, wrapped in cling film or a plastic bag, for about half an hour.
• 4
  3. Lightly grease a patty tin. Roll out the pastry fairly thinly on a lightly floured surface and cut out circles with a cutter, pressing them gently into the prepared tin.
• 5
  4. Trim the spring onions and chop finely. Sprinkle them into the 12 pastry cases. Divide the flaked salmon equally between the tarts, placing it on top of the spring onions
• 6
  5. Whisk the eggs in a small bowl, add the cream and Worcestershire sauce and beat together. Season well with salt and black pepper. Spoon the egg mixture into each little tart, filling them to the top.
• 7
  Bake in the preheated oven for 25-30 minutes, until the pastry is crisp and the filling is golden brown. Allow to cool for a minute or two before carefully removing from the tin.
• 8
  These tarts are delicious served hot or cold. If not served straight away, keep cool in an airtight container.