Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) (1 stick) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water
  • 1/2 cup (120ml) crème fraîche
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) lemon zest, finely grated
  • 1 tablespoon (12g) minced shallots
  • 1 tablespoon (5g) freshly chopped dill
  • Salt and freshly ground black pepper to taste
  • 6 ounces (170g) smoked salmon, thinly sliced
  • Fresh dill sprigs, for garnish
  • Capers, for garnish (optional)

Instructions:

  1. Combine flour and salt in a food processor (or bowl).
  2. Pulse/cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, pulsing/mixing until dough just comes together.
  4. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. On a lightly floured surface, roll out dough to about 1/8-inch thickness.
  7. Cut out circles slightly larger than the tartlet tins.
  8. Carefully press dough into tins. Trim excess dough.
  9. Prick the bottom of each tart shell with a fork.
  10. Line with parchment paper and fill with pie weights or dried beans.
  11. Bake for 15 minutes.
  12. Remove weights and parchment. Bake for another 5 minutes, or until lightly golden brown.
  13. Let cool completely in the tins.
  14. In a bowl, combine crème fraîche, lemon juice, lemon zest, shallots, and dill.
  15. Season with salt and pepper to taste.
  16. Mix well and set aside.
  17. Spoon Lemon Crème Fraîche evenly into each cooled tart shell.
  18. Arrange smoked salmon slices attractively on top of the crème fraîche.
  19. Garnish with fresh dill sprigs and capers (optional).
  20. Serve immediately.