Deep Sea Tart

Name: Deep Sea Tart
Ingredients: ¾ lb squid (350 g); 2 oz lard (50 g); butter and oil to fry in; salt, black pepper; 1 clove of garlic – crushed; juice of ½ small lemon; 1 teaspoon powdered mace, or powdered nutmeg; 3 oz peeled prawns (75 g); 1 large egg – beaten; 4 oz soft margarine or butter (110 g); 1 large or 2 small avocado pears; 8 oz plain flour (225 g); ½ pint (double) cream (275 ml)

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

This is a cold savoury tart with a delicious creamy filling of subtly flavoured squid with avocados and prawns. If you have never tasted squid, it is mild and delicious and sold fresh now in several fishmongers. This is a pretty-looking dish and good for parties too.

Ingredients

For the Pastry Crust

8 oz plain flour (225 g)
4 oz soft margarine<

Starter

Method

To make the pastry cut the fat into the flour and rub in lightly with your fingertips until it resembles breadcrumbs. Mix in the beaten egg with a knife. Gather into a ball and refrigerate for an hour or more. Then roll out and line a buttered 9–10 in shallow flan dish (23–25.5 cm), preferably the alum