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Crab, lemon & tarragon tart
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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
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.
Typical values per serving:
This recipe was first published in March 2017.