Cut the shortcrust pastry into 6 equal pieces and line 6 x 10cm (4in) tart cases. Prick the bases lightly with a fork and trim the edges. Place the lined cases in the fridge and chill for 10 minutes.
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 minutes then remove the beans and paper or foil and cook for a further 10 minutes, until pale golden.
Soak the saffron in 1tbsp of just-boiled water and set aside for 5 minutes. 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 minutes, 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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We recommend pairing these delicious savoury tarts with Bellingham Bernard Series Chenin Blanc white wine.