Crab and Saffron Tarts

Crab, which comes into season in April and lasts through the summer until the end of October, is one of the most versatile of seafoods. It can be used in salads, sandwiches, fish pies, pasta dishes, crab cakes and tarts. It requires very little enhancement to create delicious dishes with these delicious crustaceans, which have been caught and eaten for as long as can be remembered. Crab meat is a good source of many minerals, including selenium has anti-cancer potential and helps resist viral and bacterial infections. It also has useful amounts of B vitamins, iron and zinc.

This is a quick and easy tart that's great for a lunch or a starter when entertaining.

Ingredients:

1 x 375g pack ready-rolled shortcrust pastry

a pinch of saffron

2 egg, beaten

125g mascarpone

small handful of parsley, chopped, plus a few leaves to garnish

300-350g crab meat, or 2 x 170g tins white crab meat, drained

sea salt and freshly ground black pepper to season

cherry tomatoes, halved to garnish

Method:

Line 6 x 10cm tart cases with shortcrust pastry. 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 190C.

Cover the tart cases with baking paper and fill the centres with baking beans. Blind bake for ten minutes, then remove the paper and beans. Cook for a further 10 minutes until golden.

Soak the saffron in 15ml just boiled water and set aside for 5 minutes.

Mix together the eggs, mascarpone, soaked saffron and saffron water. Add the chopped parsley to this mixture. 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 cherry tomatoes and a sprinkling of parsley leaves.