zoom Crab, lemon & tarragon tart

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crab, lemon & tarragon tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crab, lemon & tarragon tart

    • Preparation time: 15 minutes + chilling and cooling
    • Cooking time: 1 hours
    • Total time: 1 hour 15 minutes + chilling and cooling

    Ingredients

    320g pack Jus-Rol Shortcrust Pastry Sheet
    2 x 100g packs Seafood & Eat It Cornish White Crab
    2 x 100g packs Seafood & Eat It Cornish Brown Crab
    200ml tub Waitrose French Crème Fraîche
    150ml tub soured cream
    1 tbsp wholegrain mustard
    2 tbsp essential Waitrose Grated Parmigiano Reggiano
    Finely grated zest and juice
    1 unwaxed lemon
    ½ x 20g pack tarragon, leaves only, roughly chopped, plus extra leaves to serve
    2 large Waitrose British Blacktail Eggs, lightly beaten
     

    Method

    1. Remove the pastry from the fridge 30 minutes before use. Unroll and use to line a 23-25cm loose-bottomed fluted tart tin, about 3-4cm deep. Cover with clingfilm and chill in the fridge for 30 minutes.

    2. Preheat the oven to 200°C, gas mark 6 and place a baking sheet in to warm up. Line the pastry with parchment and baking beans or rice. Place the tart tin onto the preheated baking sheet and bake blind for 15 minutes until the sides are just golden. Remove the paper and beans or rice and return to the oven for
    a further 5 minutes until golden all over. Remove from the oven and leave to cool.

    3. Reduce the oven temperature to 180°C, gas mark 4. In a large mixing bowl combine the crab, crème fraîche, soured cream, mustard, cheese, lemon zest and juice, tarragon and eggs. Season.

    4. Pour the crab mixture into the tart case and cook for 35-40 minutes until puffed and golden, but just wobbling in the centre. Remove from the oven and leave to cool for at least 15 minutes before scattering with tarragon leaves and cutting into slices. Alternatively, leave it to cool completely before serving. Delicious with a lemon dressed green leaf salad with peas, avocado and red onion. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary