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Crab and asparagus tart

Name: Crab and asparagus tart
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 250g asparagus trimmed and cut into bite-sized pieces; 350g crabmeat, a mixture of brown and white is best (see our how-to video below); 1 whole egg and one egg yolk, beaten; 142ml carton double cream; For the shortcrust pastry (or see tip); 200g plain flour; 100g slightly salted butter, cold; 3 tbsp cold milk

Published: 30 Apr 04
Updated: 18 Mar 24

Great to serve as a starter, this tart is made with a crispy shortcrust pastry and filled with a luxurious crab and asparagus filling.

Medium
May 2004

Test kitchen approved

Serves 4
35 minutes to make, 15 minutes to bake, plus chilling

Great to serve as a starter, this tart is made with a crispy shortcrust pastry and filled with a luxurious crab and asparagus filling.

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Ingredients

250g asparagus trimmed and cut into bite-sized pieces
350g crabmeat, a mixture of brown and white is best (see our how-to video below)
1 whole egg and one egg yolk, beaten
142ml carton double cream

For the shortcrust pastry (or see tip)

200g plain flour
100g slightly salted butter, cold
3 tbsp cold milk

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Method

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.
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.
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.