Tart Of Dorset Crab Recipe
salad of Provençal peach, samphire and lemon verbena
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Ingredients
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Crust
Filling
Salad
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, whisk together the heavy cream, eggs, lemon juice, salt, and pepper. Gently fold in the crab meat.
Tart Assembly
- 3
Assemble the Tart
Preheat the oven to 375°F (190°C). Roll out the chilled crust and fit it into a tart pan. Pour the crab mixture into the crust and smooth the top. Bake for 25-30 minutes or until the filling is set and lightly golden.
Salad Preparation
- 4
Final Assembly
- 5
Serve
Once the tart has cooled slightly, slice it and serve with the salad on the side.
