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1
In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water.
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2
Mix lightly with your fingertips until pastry forms pea-sized pieces.
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3
You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together.
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4
If the pastry is too dry, add up to 2 more tablespoons of water.
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5
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times.
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6
Transfer to a plastic bag and form pastry into a disk.
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7
Refrigerate a minimum of 30 minutes, or up to 3 days.
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8
In a small bowl, combine the watercress and crabmeat and toss well.
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9
Set aside.
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10
Preheat the oven to 375 degrees and arrange the rack in the middle of the oven.
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11
On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking.
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12
Roll pastry to 1/8-inch thickness.
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13
Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry.
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14
fork.
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15
Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans.
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16
Bake about 20 minutes, until the edges begin to color.
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17
Remove the paper and weights, and brush the mustard over the bottom of the pastry.
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18
Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper.
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19
Spoon crab mixture into tart shell, spreading evenly.
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20
Pour custard over crab to within 1/4-inch of the top of the crust.
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21
Bake 25 to 30 minutes, or until custard puffs.
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22
Allow to cool 10 minutes before serving.
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23
Remove tart shell and serve warm or room temperature.
