Scallop, Crab and Prawn Tart

Name: Scallop, Crab and Prawn Tart
Yield: Serves 6-8
Ingredients: 1 fresh red chilli, deseeded and chopped finely; 1 teaspoon ground mace; 1 tablespoon roughly chopped fresh tarragon; 1 clove garlic, crushed; 2 tablespoons lemon juice; 1 teaspoon paprika; 300 ml (½ pint) double cream; 1 egg, beaten lightly; Lemon slices and Extra tarragon to garnish; Salt and black pepper; 25 g (1 oz) semolina; 175 g (6 oz) chilled butter, cut into small pieces; 1 tablespoon cold water; 1 egg; 250 g (8 oz) scallops, sliced fairly thinly and corals halved if large; 250 g (8 oz) strong plain flour; ½ teaspoon salt; 250 g (8 oz) mixed crab meat; 75 g (3 oz) peeled prawns

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

For The Pastry

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

Fish course
Pescatarian

Method

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