Try this for a treat at your next picnic.
Ingredients
- 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
Method
- 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.