Crab, saffron and spring onion tart
- March 2010
- Serves 8-10
- Hands on time 30 minutes, 1 hour cooking time plus chilling
Debbie Major’s crab tart recipe is flavoured with saffron and spring onion for a delicate springtime treat.
- 44g (23.1g saturated)
- 32.5g carbs (3.2g sugars)
Serve this straight from the oven, while it is still slightly puffed up.
You can make the pastry case up to a day in advance and reheat in the oven for 5 minutes before you fill and cook it.
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