Crab & Asparagus Tart
www.greatbritishfoodawards.com
Heat the oven to 200C. First, make the pastry. Put the flour into a large bowl with a pinch of salt, then add the diced butter. Take a table knife or pastry...
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Cooking tools:
- Tart pan
- Pie weights
- Pastry brush
- Bench scraper
- Rolling pin
- Kitchen scale
- Parchment paper
- Oven
- Refrigerator
- Stove
- Saucepan
- Colander
- Mixing bowl
- Fork
- Chef's knife
- Spoon
- Measuring spoon
Ingredients
- 180g plain flour
- 90g very cold butter, cut into small dice
- 1 egg yolk mixed with 2 tbsp water (reserve the white for sealing the pastry)
- 300g tender asparagus, woody ends removed
- 2 eggs
- 1 egg yolk
- 200g fresh crab meat (½ white, ½ brown meat)
- 250ml double cream
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