I had my eye on this M&S recipe for Salmon and Cornish new potato tart for a few weeks and a picnic was the perfect excuse to make it. This tart has a really nice fresh flavour thanks to the lemon zest and travelled well too.
I made my own pastry but you could use 300g ready-made shortcrust pastry as suggested in the original recipe.
My favourite bakery in my hometown does an excellent line in fruit frangipane tarts and vary their filing from raspberries, blackberries, peach and pear so thought I would try a variation using fresh figs seeing as they are so beautiful and in abundance right now.
Please excuse my use of ready-rolled pastry, you can of course make your own, but I have been struggling with toothache this week so feeling grotty and on antibiotics again. When I saw the ready-rolled pastry in the reduced section of my local convenience store last night I saw it as a sign and decided to cheat at the first stage of this recipe.
This post was born out of the need to use up a lot of eggs before I go away so you may curse my frivolous use of whole eggs in the lime curd and the subsequent redundant yolks from the meringue. You could of course use another curd recipe that used yolks only but these generally require the use of cornflour and I much prefer a cornflour free curd.
This recipe also leaves a lot of surplus lime curd which can be decanted to a jar and stored in the fridge for other uses or another batch of pies.