“Not the bee upon the blossom,
In the pride o’ sunny noon;
Not the little sporting fairy,
All beneath the simmer moon;
Not the poet, in the moment
Fancy lightens in his e’e,
Kens the pleasure, feels the rapture,
That thy presence gi’es to me.”
― Robert Burns
Makes 6 little tarts
For the filling:
450g smoked haddock, skinless and boneless
knob of butter
150g black pudding
Olive oil for frying the black pudding
2 egg yolks
150ml double cream
1 ½ tsp fresh thyme leaves, chopped
sea salt and freshly ground black pepper
For the pastry:
50g suet such as Atora
100g self-raising flour
2 tbsp very cold water
large pinch of salt
You will need 6 x 12cm (43/4in) non-stick tart tins.
Preheat the oven to 220°C (425°F/Gas 7).
Lay the fish on a piece of foil big enough to wrap it in.
Dollop on a little butter and a grind or two of black pepper.
Bring up the edges of the foil and scrunch them to seal the parcel.
Place it in the oven and bake it for ten minutes.
Don’t worry if it looks underdone because it goes back in the oven later.
Cut the black pudding into thick slices.
Fry them in a little olive oil for five minutes and then set them aside.
Mix the egg and egg yolks, cream and thyme leaves together in a bowl.
Season with just a little salt (the fish and black pudding can be quite salty) and plenty of black pepper.
Meanwhile, make the pastry by mixing all the ingredients together in a large bowl until you have a soft dough.
Add a little more flour if it is sticky or water if it is too dry.
Knead the dough for a couple of minutes until it becomes smooth and a little elastic.
Line 6 x 12cm non-stick tart tins with pastry and bake in the oven for five minutes, allow to cool.
Flake the fish and chop the black pudding into chunks.
Divide them evenly between the tart tins.
Then pour the cream and egg mixture into the tarts.
Put them into the oven and bake them for no more than ten minutes.
Serve with a lovely crunchy salad.