Crab and asparagus tart
- May 2004
- 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.
- 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
- 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.
If you are short of time you could buy ready-made short crust pastry. You’ll need enough to line a 24cm fluted tart tin.
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