Spicy Salmon and Watercress Tarts

Keep it simple with this recipe for spicy salmon & watercress tarts – made with Jus-Rol’s shortcrust pastry, it’s the perfect lunch and ready in 20 minutes.

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Bake Level
Easy
Serves
4 Tarts
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Baking Sheet

Greaseproof paper

Mixing bowl

Pastry Brush

Nutrition estimate

1 tart

  • Calories 320 kcal
  • Fat 18.0 g
  • Saturated fat 6.0 g
  • Carbohydrates 28.0 g
  • Sugars 2.0 g
  • Fibre 1.0 g
  • Protein 12.0 g

Common questions

Do I need to blind bake shortcrust pastry for every tart?
No. Blind bake when the filling is very wet, sets quickly, or does not need long in the oven—classic for custard, lemon curd, or no-bake-style fillings. For fillings that bake a long time at a similar temperature to the pastry, you can sometimes bake raw shell and filling together, though blind baking still helps avoid a soggy base.
How do I stop a soggy bottom on a shortcrust tart?
Blind bake until the base is dry and lightly coloured, seal with a thin layer of egg white or chocolate if appropriate, brush hot jam on fruit tarts, or sprinkle a little ground nuts or semolina on the base. A metal tin and a hot oven for the initial bake also help crisp the underside.
How thick should I roll shortcrust for a tart case?
About 3–4 mm is typical for a standard tart—thin enough to cook through without being brittle, thick enough to handle. Thinner shells bake faster; very thick bases can be doughy in the centre.
Do I prick the base of shortcrust before blind baking?
Docking with a fork helps steam escape and can reduce doming. For fully blind-baked shells you usually dock, line with paper and baking beans, then bake; some bakers dock again after removing beans if the base puffs.
How long should shortcrust rest in the fridge?
At least 30 minutes after mixing is common; many recipes suggest an hour or overnight. Resting relaxes gluten and firms the fat so the pastry is easier to roll and less likely to shrink.
How do I know when blind-baked shortcrust is done?
The pastry should look dry, feel crisp to the touch, and be an even golden colour—especially the base. Underbaked shells stay pale and soft and will sog with wet filling.
Jus Rol Short Crust Angle 320g Carton Shadow
640g

Made with Frozen Shortcrust Pastry Sheet

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