Saturday, 13 March 2010

Crab and saffron tart

This tart was okay, but i think i could have improved it in various ways - i didn't bake the pastry blind for long enough so it became a bit wet; there was too much tomato in the recipe which slightly overpowered the crab and definitely the saffron which i couldn't taste at all; and i should have used better crab meat than pre-packaged crabs from sainsburys.  I'm going to give this another go at some point because it should be amazing - i love crab and i love a nice tart.  So a search for a really good crab tart starts here!

- First make the pastry, as here, baking it blind for 15 mins.
- Put half tin chopped tomatoes in a pan with 1 bay leaf and 1 sprig thyme, season, and reduce to a thick sauce.
- Cool, remove the herbs and spread on the bottom of the pastry case.
- Warm 3 tablespoons double cream with 1/2 teaspoon saffron and steep for a few mins.
- Beat 4 egg yolks together with 250ml double cream, then add the saffron cream.
- Add 150g white crab meat and 2 tablespoons brown meat, season and carefully add to the pastry case.
- Bake in the oven for 30-40 mins and serve warm.


- Posted using BlogPress from my iPhone

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