Classic cheddar and crab tart recipe

1. 1

   Preheat the oven to gas mark 7, 220 degrees C (425 degrees F).

2. 2

   Roll out the pastry on a floured surface to the thickness of a 1 coin and line a 4cm deep, 20cm round loose bottom flan tin.

3. 3

   Line the pastry with a circle of greaseproof paper and baking beans.

4. 4

   Chill for 10 minutes.

5. 5

   Bake in the oven for 15 minutes, then remove the paper and baking beans.

6. 6

   Brush the inside of the pastry with egg wash and turn the oven down to gas mark 4, 180 degrees C (350 degrees F).

7. 7

   Mix the eggs and cream together and season.

8. 8

   Sprinkle the cheese, tarragon, spring onion and crab over the tart case and pour over the egg mixture.

9. 9

   Bake for 25 minutes until the custard is set and the pastry is golden brown.

10. 10

    When the tart is cool slice and serve with a simple seasonal salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.