Crab and saffron tarts recipe
Using ready-made pastry means these elegant crab and saffron tarts are super quick and easy to make. Try them as a stylish starter, Valentine’s Day dish or light summer lunch.
See method- Serves 6
- 15mins to prepare, 40mins to cook plus 15mins to cool
- 435 calories / serving
Ingredients
- 375g pack ready-rolled shortcrust pastry
- pinch saffron
- 2 eggs, beaten
- 125g mascarpone, or 125ml crème fraîche
- small handful parsley, chopped, plus a few leaves to garnish
- 2 x 170g tins white crab meat, drained, or the same amount of fresh
- cherry tomato halves, to serve
Each serving contains
- Energy
- 1815kJ 435.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 1.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 29.2gProtein 14.0gFibre 2.0g
Method
- Cut the shortcrust pastry into 6 equal pieces and line 6 x 10cm tart cases. Prick the bases lightly with a fork and trim the edges. Place the lined cases in the fridge and chill for 10 mins.
- Preheat the oven to gas 5, 190°C, fan 170°C. Cover the tart cases with paper or foil and fill the centres with baking beans or dried pulses. Blind bake for 10 mins then remove the beans and paper or foil and cook for a further 10 mins, until pale golden.
- Soak the saffron in 1 tbsp of just-boiled water and set aside for 5 mins. Mix together the eggs, mascarpone or crème fraîche, soaked saffron and saffron water, and the chopped parsley. Fold in the crab meat and season well.
- Divide the mixture between the pastry cases and bake for 15-20 mins, until puffed and golden. Allow to cool slightly and serve warm or at room temperature, topped with halved tomatoes and a sprinkling of parsley leaves.
- See more Starter recipes
