Friday, April 1, 2011

The Arts of Tarts: Crab and Watercress Tarts

9:16 PM  Newsfwdmail+  

By LORNA BRASH

Quick and easy, sweet or savoury - how to be a queen of tarts...

Crab and Watercress Tart: A perfect snack or light lunch
Serves 6


INGREDIENTS
165g (5¾oz) plain flour
150g (5½oz) butter
Pinch of salt
2 medium eggs
100ml (3½fl oz) whole milk
4 spring onions, trimmed and finely chopped
Small handful fresh watercress, roughly chopped
125g (4½oz) fresh white crab meat
25g (1oz) finely grated Parmesan cheese
100ml (3½fl oz) double cream


METHOD
Preheat the oven to 200°C/fan 180°C/gas mark 6. Place 150g (5½oz) of the flour, 85g (3oz) butter and salt into a food processor and whizz to form fine breadcrumbs. Tip into a bowl.

Separate one egg and set the white aside. Add the yolk and 2-3tbsp cold water to the mixture in the bowl. Stir until it forms a ball. Roll out on a lightly floured surface and use to line a 33cm x 10cm (13in x 4in) loose-bottomed fluted tart tin.

Chill for 20-30 minutes. Bake blind for 20 minutes. Brush the inside of the pastry case with the egg white.

Bake for 5 minutes. Melt the remaining butter, stir in the remaining flour and cook for 1 minute. Gradually add the milk and simmer until thickened.

Remove from the heat and stir in the rest of the ingredients including the last egg. Season, pour into the tin and bake for 30 minutes. Garnish with watercress.

source: dailymail

Posted in: ,