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.
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 surface into a piece large enough to line a 25-28cm (10-11in) loose-bottomed flan tin. Line the tin with the pastry, pressing a rolling pin round the edges to cut off the excess neatly.
Refrigerate the pastry case for at least 30 minutes. Take the pastry-lined tin out of the refrigerator, and line it with greaseproof paper and dried beans (page 245). Bake the pastry blind at 200°C, 400°F, Gas Mark 6 for 20-25 minutes until lightly golden. Remove the greaseproof paper and beans and leave the tart to cool in the tin on a wire rack.
To prepare the filling, place the thinly sliced scallops and their corals in a bowl with the crab meat and peeled prawns. Mix in the chopped chilli, the crushed garlic, the chopped tarragon and the ground mace. In another bowl whip the cream until beginning to thicken, then add the lightly beaten egg, the lemon juice, salt and freshly ground black pepper. Continue beating until thick, then stir lightly into the fish mixture.
Pour the fish and cream mixture into the cooled pastry case and sprinkle a dash of paprika across the centre.
Garnish the tart with lemon slices and extra sprigs of fresh tarragon if you like, then serve. Serve lukewarm or at room temperature but never straight from the refrigerator.
© 1991 All rights reserved. Published by Websters International.