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Crab and saffron tarts recipe

12 ratings

Using ready-made pastry means these elegant crab and saffron tarts are super quick and easy to make. Try them as a stylish starter, Valentine’s Day dish or light summer lunch. See method

Serves 6
15mins to prepare, 40mins to cook plus 15mins to cool
435 calories / serving

Ingredients

375g pack ready-rolled shortcrust pastry
pinch saffron
2 eggs, beaten
125g mascarpone, or 125ml crème fraîche
small handful parsley, chopped, plus a few leaves to garnish
2 x 170g tins white crab meat, drained, or the same amount of fresh
cherry tomato halves, to serve

Each serving contains

Energy
1815kj
435kcal 22%
Fat
29g 41%
Saturates
12g 62%
Sugars
2g 3%
Salt
1.3g 22%

of the reference intake
Carbohydrate 29.2g Protein 14g Fibre 2g

Method

Cut the shortcrust pastry into 6 equal pieces and line 6 x 10cm tart cases. Prick the bases lightly with a fork and trim the edges. Place the lined cases in the fridge and chill for 10 mins.
Preheat the oven to gas 5, 190°C, fan 170°C. Cover the tart cases with paper or foil and fill the centres with baking beans or dried pulses. Blind bake for 10 mins then remove the beans and paper or foil and cook for a further 10 mins, until pale golden.
Soak the saffron in 1 tbsp of just-boiled water and set aside for 5 mins. Mix together the eggs, mascarpone or crème fraîche, soaked saffron and saffron water, and the chopped parsley. Fold in the crab meat and season well.
Divide the mixture between the pastry cases and bake for 15-20 mins, until puffed and golden. Allow to cool slightly and serve warm or at room temperature, topped with halved tomatoes and a sprinkling of parsley leaves.

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