Tarte Soufflée au Crabe

Use crab meat that is fresh for this tart, preferably from crabs you have cooked yourself. The recipe is easily adapted to other shellfish, with appropriate changes or additions to the seasoning.

In Britain, we like our pie pastry to be short and crumbly: if we need something stronger, for instance for raised pies, we use a hot water crust. The French ‘pâte brisée’ lies somewhere between the two; it has to hold the filling for an open flan or tart, and yet he crisp and thin.