Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Crab and saffron tarts
Serves MAKES 6 TARTS
Ingredients
- For the pastry
- 250g plain flour
- 125g butter, softened
- 1 egg yolk
- 6 x 10cm x 3cm loose-bottomed tart tins
For the filling
- 3tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 300g ripe cherry tomatoes, quartered
- scant 1tsp caster sugar pinch chilli flakes (optional)
- 284ml carton double cream
- generous pinch of saffron
- 2 eggs
- 2 egg yolks
- 120g brown crab meat
- 120g white crab meat
- grated zest ½ lemon
- 1tsp lemon juice
Method
Preheat the oven to 180°C/350°F/ Gas 4. For the pastry, rub together the flour and butter until the mixture resembles fine breadcrumbs, then mix in a pinch of sea salt. Add the egg yolk and enough ice-cold water to bring the mixture together to form a soft dough. Wrap in cling film and set aside to rest in a cool place.
Meanwhile, heat the olive oil in a large frying pan set over low heat. Add the onion and garlic and fry for 4-5 minutes, until softened but still pale, then add the tomatoes and sugar. Season with sea salt and freshly ground black pepper and cook for 20 minutes or so, until the mixture is thick and sticky. Stir in the chilli flakes (if using).
While the tomato mixture is cooking, heat the cream and saffron together in a saucepan. Just before the mixture comes to the boil, turn off the heat and leave to cool and infuse. Once completely cold, whisk in the eggs and egg yolks. Season with salt and pepper.
Roll the pastry out to line the tart tins. Lightly mix the brown and white crab meat together with the lemon zest and juice. Season with salt and pepper.
Spoon the tomato mixture evenly over the base of the tarts, then do the same with the crab. Pour in the saffron custard and bake for about 25-30 minutes or so, until risen and set.
Advertisement