Crab and asparagus tart
(from Elyce123’s recipe box)
Source: delicious. May 2004
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people
Categories: May
Ingredients
- 1 bunch of asparagus (about 250g), trimmed and cut into bite-sized pieces
- 350g crabmeat (a mixture of brown and white is best)
- 1 whole egg and one egg yolk, beaten
- 142ml carton double cream
- 200g plain flour
- 100g slightly salted butter, cold
- 3 tbsp cold milk
Directions
- First, make the pastry. Rub the flour with the butter until you have a rough, crumbly mix. Add the milk and work into a stiff pastry. Chill for half an hour, then roll out and line the tart tin. Chill again for another 30 minutes before cooking. Preheat the oven to 200˚C/fan 180˚C/gas 6, preferably with a flat tray big enough for the tart case on the top shelf.
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Prick the pastry in about 4 places with a fork and bake for 15 minutes. If the oven and tray are properly preheated there is no need to bake blind.
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Meanwhile, combine the asparagus, crab, eggs, cream and seasoning in a large bowl. Add them to the pre-cooked tart shell and bake for 15-20 minutes. The filling should still be slightly wobbly in the middle – it will set as it cools. Eat warm or cold.