The Crab and Shrimp Tart with Saffron Recipe is a tart to impress, the delicate flavors of crab and shrimp balance wonderfully with the assertive pungency and musky taste of saffron, in turn balanced by the fresh zest of the herbs.
6in (15cm) tart pan
1 cup all-purpose flour, plus extra for dusting
4 tbsp unsalted butter, chilled and diced
1 large egg yolk
For the filling:
pinch of saffron
5oz (125g) white crab meat
4oz (100g) small cold water shrimp
¾ cup heavy cream
1 large egg
1 tbsp finely chopped tarragon or chervil
freshly ground black pepper
1 Rub the flour and butter together until the mixture forms fine crumbs.
2 Add the egg yolk and 1 tablespoon cold water and bring the mixture together to form a soft dough. Add a little extra water if the mixture is too dry to form a dough easily. Wrap in plastic wrap and chill for 1 hour.
3 Preheat the oven to 350°F (180°C). On a well floured work surface, roll the pastry out to a large circle, around 1⁄8in (3mm) thick.
4 Lift the pastry carefully, using the rolling pin to help you, and place it into the tart pan, making sure it overlaps the sides.
5 Take a pair of scissors and trim off all but 3⁄4in (2cm) of the overhanging pastry. Use your fingers to push the pastry down into the pan.
6 Prick the bottom all over with a fork, line with parchment paper, weigh it down with baking beans, and place it on a baking sheet.
7 Blind bake the tart crust in the center of the oven for 20–25 minutes, until lightly cooked. Remove the beans and paper and return the pastry crust to the oven for 5 minutes to crisp up the bottom, if necessary. Allow to cool.
8 Bring a small saucepan of water to a boil and splash 1 tablespoon hot water over the saffron in a small bowl to allow the color to develop.
9 Put the crab meat and shrimp into a sieve and press down well over a sink to remove any excess water, as this will make the tart soggy. Use your fingers to mix the crab and shrimp together, then scatter them over the surface of the tart.
10 Whisk the cream and the egg together in a measuring cup or pitcher. Add the herbs, the saffron and its soaking water, and salt and pepper, and mix well.
11Place the pastry crust back on a baking sheet and, with the oven door open, rest it half on, half off the middle oven rack.
12 Hold the tart with one hand and with the other carefully pour as much of the cream and egg mixture as possible into the tart, then carefully slide it in to the oven.
13 Bake for 30–35 minutes until lightly golden and slightly puffed up. Remove from the oven and let cool for at least 10-15 minutes. Trim the overhanging pastry and remove from the pan. Serve warm or cold.
The pastry crust can be prepared 2 days in advance, wrapped in plastic wrap, and chilled until needed.
Tarts containing crab are very rich, and you may find that a little goes a long way. For a more pronounced crab flavor, replace the total weight of white crab meat and shrimp with a mixture of white and brown crab meat, which will also usually be more economical.
|Crab and Shrimp Tart with Saffron|