Categories: May

Ingredients

• 1 bunch of asparagus (about 250g), trimmed and cut into bite-sized pieces
• 350g crabmeat (a mixture of brown and white is best)
• 1 whole egg and one egg yolk, beaten
• 142ml carton double cream
• 200g plain flour
• 100g slightly salted butter, cold
• 3 tbsp cold milk

Directions

1. First, make the pastry. Rub the flour with the butter until you have a rough, crumbly mix. 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 30 minutes before cooking. Preheat the oven to 200˚C/fan 180˚C/gas 6, preferably with a flat tray big enough for the tart case on the top shelf.

2. Prick the pastry in about 4 places with a fork and bake for 15 minutes. If the oven and tray are properly preheated there is no need to bake blind.

3. 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.

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