Hi Nancy,
Now that the weather has settled down a little in to a Summer type season (fingers and toes crossed), most families are either heading for the hills or to the beach for weekend picnics. I used to make these tarts, they have been updated a little since the late 70s/early 80s ones. I used to make a few batches, then open freeze them, then pack loosely into a recycled ice-cream container and keep in the freezer until the night before or the morning of the picnic.


Crab and Parsley Tartlets

Preheat oven to 220oC/400oF (make adjustments for fan-assisted ovens)
Serves 6

375g pack of ready-rolled shortcrust pastry
1 egg
1 egg yolk
150ml (1/4pt) cream
Pinch cayenne pepper
1 Tbsp lemon juice
1 Tbsp fresh parsley, chopped
300g (10 oz) crabmeat, fresh or frozen
1 Tbsp grated Parmesan

Allow the pastry to come to room temperature (the jus-roll variety only takes about 10 minutes). Unroll on a work surface lightly dusted with flour and roll until it is a little thinner. Cut into 6 squares and use each piece to line 4S" (6 x 10cm) round, fluted, loose-bottom greased flan tins. Trim the edges and place a circle of greaseproof paper in each. Fill with baking beans and bake "blind" for 10 minutes. Remove the paper and beans and return the times to the oven for another 2-3 minutes. Remove from the oven and allow to cool slightly. Reduce the oven to 180oC/360oF.

Whisk the eggs and the egg yolk with the cream, cayenne pepper, lemon juice, parsley and seasoning. Place the pastry cases on a baking try and divide the crabmeat between each one, then pour over the egg mixture to three quarter fill the cases. Sprinkle each with Parmesan. Bake for 15-20 minutes, until the filling has risen slightly and is just firm to the touch.

Allow to cool*.

*Remember if packing for a picnic to chill completely before putting in an airtight container.
Sylvia <Scotland>

http://www.nancyskitchen