Saffron Infused Crab and Prawn Tart

I keep saying that you learn so much from a recipe book, both from the beginning of the book “Kitchen Know How” or whatever the chapter maybe called and the actual recipes. This next recipe is how I learned how to use saffron properly, Just as well really because saffron is really expensive and I can’t afford to waste it, just because I don’t know what to do with it.

I love rich creamy food, it certainly makes me feel good when I am eating it, not so much afterwards when the guilt kicks in, but I try not to think about that too much as I am putting smooth, velvety forkfuls in my mouth. The silkiness of the mixture that goes into the pastry shell of this recipe is totally exquisite, if you like rich, seafood then this recipe is ideal.

 

Saffron Infused Crab and Prawn Tart

100g/3 ½ oz plain flour, and a little extra for dusting

50g/2 ¾ oz chilled and diced unsalted butter

1 egg yolk

FOR THE FILLING

Pinch of saffron in a small bowl with a slash of hot water to develop the colour

125g/4 ½ oz white crab  meat

100g/3 ½ oz prawns

200ml/7floz double cream

1 egg

1tsp dried tarragon

Sea salt and freshly ground black pepper

1. Between your fingertips, rub the flour and butter together to make fine breadcrumbs – make sure your hands are cold so you don’t melt the butter. Add the egg yolk and 1tbsp of water (cold), form a soft dough by pulling the mixture together, don’t over work, knead, the dough too much, if the dough is a little too dry add a little more water, chill, wrapped in clingfilm for an hour.
2. Turn the oven on to a temperature of 180˚C/350˚F to preheat, making sure your work surface is lovely and clean, give it a good dusting of flour, turn out your pastry and roll it out into a big circle you’re going to trim the edges later leaving a 2cm lip overhanging the sides, so make sure the circle is large enough to do that. You want the pastry to have about a 3mm thickness, carefully using a rolling pin if you find it helps, place the pastry as evenly as you can into your tart tin, making sure the overhang is even all the way around. Cut all the excess pastry leaving only your 2cm lip and then push the pastry into the tin all the way around the edges. Using a fork prick the bottom of the pastry and line with parchment paper, then weigh down with something heavy such as ceramic baking beans if you have some or rice. For years I used rice, because I could keep on reusing them.
3. Blind bake your pastry shell for 20-25 minutes, then remove the parchment paper and the baking beans/weight, I normally just pull all the edges of the parchment together and take it out like that, the weights will be very hot and take ages to cool so just place them to one side. For 5 minutes return the shell to the oven so the bottom can crisp up, then place to one side and allow to cool, while you do the filling.
4. Using a sieve remove the excess fluid from the crab and prawns, press down on the shellfish to squeeze out the fluid, then turn them and squeeze again, repeat the process until it seems as though all the fluid has been removed and then scatter the shellfish all over the cooled pastry shell.
5. Whisk the egg in a jug then add the double cream and whisk together to combine. Next add all your herbs and seasonings along with the saffron and its water, whisk it all together. Now comes the tricky part, place your pastry shell onto a baking tray, and then put it half in the oven on the middle rack, pour the filling into the pastry shell and gently push it into the oven, we are using this method because it should be very full.
6. Bake in the oven for about 30-35 minutes until the filling is puffed up and golden, then allow to cool slightly, so you can remove the tart from the tin and easily trim the edges to tidy and make pretty.