Crab tart
“Having recently made a magnificently delicious crab tart by Rick Stein, for comparison and out of the need for more double cream in our diet we turned to Simon Hopkinson.”
-Richard Camps, Yumblog
Ingredients
For the pastry case
- plain flour – 110g
- butter – cut into cubes – 50g
- 1 egg yolk
- pinch o’ salt
For the filling
- 1 tin of chopped tomatoes – 225g
- 2 garlic cloves – finely chopped
- 1 bay leaf
- 1 sprig of thyme
- double cream – 300ml
- saffron threads – a good pinch
- 4 egg yolks
- white meat, plus a little of the brown, from a 900g cooked crab
- s and p
Method
Make the pastry by rubbing the butter into the flour, then adding the egg yolk, salt and enough water to form a dough.
Wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 180C (gas mark 4).
Roll out the pastry as thin as possible and line a 20cm (8inch) tart or flan tin.
Trim the edges, prick the base with a fork and blind bake for 15-20 minutes or until a pale golden brown and cooked through.
For the filling put the tomatoes, garlic and herbs into a saucepan and reduce over a medium heat until it is a thickish sauce.
Remove the herbs, allow to cool and then spread over the bottom of the pastry case.
Warm through 3 tbsp of the cream, add the saffron and allow to steep for a few minutes.
Beat together the egg yolks with the saffron cream and remaining cream. Season.
Loosely fold the crab meat into this custard mix and pour into the pastry case.
Bake in the oven for 30-40 minutes by which time it should be set and a pale golden brown.
Serve warm rather than straight from the oven.
You can find Yumblog here.
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