Crab Tart
– How to Cheat

Since May and June are the best months for fresh crab and they now come ready dressed, the following recipe is an absolute doddle to make. So since a serious cheat should always have at least two or three ready-to-go pastry cases from Saxby’s tucked away in the freezer, you can be quite last minute about it. And there’s more. If you don’t have any crème fraiche handy, the tart can be made with 6 fl oz (170 ml) of milk or, and you might not believe this, 6 fl oz (170 ml) of evaporated milk which can always be to hand on the larder shelf. Let me also add that in the winter the tart can be made with tinned crab provided the brine is drained off and the crabmeat squeezed dry. So all in all, an excellent cheat.

Serves 4

Ingredients

2 large eggs
1 x 230 g Saxby’s pastry flan case
1 medium-sized fresh dressed crab
1 tablespoon dry sherry
1/4 teaspoon cayenne pepper
1 x 200 ml tub crème fraîche
2 rounded tablespoons ready-grated parmesan
salt and freshly milled black pepper

Pre-heat the oven to gas mark 6, 400ºF (200ºC).

All you do is first beat up the eggs in a mixing bowl then paint the flan case with a little of the beaten egg. Prick the base with a fork and place the flan case in its foil container on to a baking sheet and then pop it into the oven centre shelf for about 20 minutes or until it’s crisp and golden.

Meanwhile, remove the crabmeat from the shell. Now combine the eggs, crabmeat, sherry, cayenne, crème fraiche and 11⁄2 tablespoons of the parmesan. Add some salt and freshly milled black pepper and mix thoroughly. Now remove the cooked pastry shell from the oven and reduce the heat to gas mark 4, 350°F (180°C).

Pour half the crab mixture into the pastry case and place it back in the oven, on an oven shelf which is half pulled out. Pour in the rest of the mixture, sprinkle with the remaining parmesan and gently slide the shelf back in place and bake for 25-30 minutes or until golden, puffy and just set in the centre.

Then allow the tart to settle for about 10 minutes before serving. I think this is lovely served with a green salad with lots of watercress.

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