Crab and Saffron Tarts

Crab and saffron tarts

- Makes 20 -

160g plain flour

80g butter

20g grated parmesan cheese

2 eggs

100g fresh white crabmeat

Pinch of saffron strands

100ml carton double cream

1tbsp chopped chives

Salt and black pepper

1. To make the pastry, process the flour, butter and cheese until the mixture

resembles fine crumbs. Add one egg and 2-3tsp cold water, pulse until

crumbs come together to form a dough. Wrap in clingfilm and chill for 30

minutes.

2. While the pastry is chilling, make the filling. Whisk together the remaining

egg, saffron, cream, chives and then add the crab with some salt and black

pepper.

3. Roll out the pastry thinly on a lightly floured work surface. Stamp out

rounds with a 5cm plain cutter and line 25-30 mini tartlet tins. Prick the

bases well and chill for L5 minutes.

4. Fill each pastry case with some of the crab mixture and then cook at

200°C/gas mark 6 for 10-12 minutes or until golden. In the Aga, cook on the

floor of the Roasting Oven.

5. Cool slightly before serving, garnished with some chives. Alternatively,

these can be frozen. To use thaw and then reheat at 200°C/gas mark 6 for

5-10 minutes.