Categories: March

Ingredients

• 450g prepared white crab meat
• 50g brown crab meat
• 3 egg yolks
• 150ml double cream
• good pinch of cayenne pepper
• 75g Maggie Maxwell's Berwick Edge cheese, finely grated
• 225g plain flour
• 1/2 tsp salt
• 65g chilled butter, cut into pieces
• 65g chilled lard, cut into pieces
• 1 egg white, lightly beaten

Directions

1. For the pastry, sift the flour and salt into a food processor or a bowl. Add the pieces of butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in 1.5-2 tablespoons of cold water with a round-bladed knife until the mixture comes together into a ball. Turn out on to a lightly floured work surface and knead briefly until smooth. Cut the pastry into six-even sized pieces. Roll them out on a lightly floured surface and use to line six lightly greased 10cm loose-bottomed tartlet tins. Prick the bases with a fork and chill for 20 minutes.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Line the pastry cases with crumpled greaseproof paper and a thin layer of baking beans and bake blind for 15 minutes. Remove the paper and beans, brush the inside of each one with a little unbeaten egg white and return to the oven for 2 minutes. Remove and set aside. Mix the crab meat with the egg yolks, cream, cayenne pepper, salt and pepper. Spoon the mixture equally into the tartlet cases and sprinkle with the grated cheese. Bake for 15-20 minutes until lightly golden.

Email to a friend | Print this recipe | Back