Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4-6

Crab and asparagus tart recipe

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Ready in 50 minutes plus chilling

1 average ‘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
For the shortcrust pastry
200g plain flour
100g slightly salted butter, cold
3 tbsp cold milk

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1. First make the pastry. Rub the flour with the butter until you have a rough, crumbly mix. If you do this in a food processor make sure you use the pulse function to avoid overworking. 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 half-hour before cooking.
2. Preheat the oven to 200°C/fan180°C/gas 6, preferably with a flat tray big enough for the tart case on the top shelf. 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 do this ‘blind’.
3. 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.

Chef's tip

I love to bake this tart for picnics. The pastry really does melt in the mouth, but if you are short of time you could buy a ready-made version. You’ll need enough to line a 24cm fluted tart tin.

Wine Recommendation

A rich dish that can take a fruity, ripe Chilean Chardonnay.

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