Scallop, Crab and Prawn Tart

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

If you can get the little queen scallops, they are the sweetest of all, and cheaper, too. To make 8 individual tarts, instead of 1 large one, use 10cm (4in) tartlet tins and increase the quantities of scallops, crab meat and prawns slightly. Bake the pastry blind for only 15–20 minutes.


For The Pastry

  • 250 g (8 oz) strong plain flour
  • ½ teaspoon salt


To make the pastry, sift the flour and salt into a bowl. Stir in the semolina, then rub in the butter lightly with your fingertips until the mixture resembles coarse breadcrumbs. Lightly whisk the egg with the water and mix it into the flour and semolina with a knife until the mixture starts to stick together.

Gather the pastry mixture into a ball and roll it out on a lightly floured su