During the holidays Ackee and Saltfish tarts are beautiful way to dress up a favourite Jamaican dish. You can make them as part of a special breakfast or serve them as party appetizers. All you have to do is make my Ackee and Saltfish recipe. It also is nice way to serve up another favourite, Callaloo and Saltfish.
Instead of making pastry from scratch I purchase frozen tart shells. Just make sure to buy unsweetened shells, which are best for savory fillings. Bake the shells in a 350-degree oven for about 12 minutes, or until golden brown.
When preparing your Ackee and Saltfish chop the ingredients small. You can also make the Ackee and Saltfish a few days ahead and refrigerate until you’re ready to put your tarts together.
When it’s time to assemble the tarts, mash the Ackee and Saltfish so that it’s not too chunky. Fill the tart shells and place a half a cherry tomato on top.
The tarts can be reheated in a microwave oven for 20 to 30 seconds, but are also delicious served at room temperature. Enjoy!
