Combine 500g (1lb) flour with 1tsp sea salt in a food processor. Add 230g (8oz) unsalted butter, diced, and 2 large free-range egg yolks, and whiz for 1 minute. Add about 4tbsp cold water, adding a little more if needed, and pulse until the dough is combined. Transfer to a lightly floured surface and gently knead, until the dough comes together – make sure you don’t overwork it! Flatten into a disc, wrap in clingfilm and chill for at least 1 hour, or overnight. Roll out on a lightly floured surface to 5mm (¼in) thick, then place into your tin or tins (see recipes for tin sizes). Trim excess with a sharp knife. Cover with clingfilm and chill for 30 minutes.
To blind bake the pastry, preheat the oven to 180°C/gas 4. Remove the clingfilm from the base or bases, then line with scrunched-up greaseproof paper and fill with ceramic pastry weights or uncooked rice or beans and bake for 15 minutes. Remove the paper and weights and bake for a further 5 minutes or until the base or bases are dry. Set aside to cool in the tin or tins while you prepare the filling.
CRAB TARTS WITH TOMATO & CORN SALAD
Serves 8 1 quantity of pastry (see panel, above) Olive oil 300g (10½oz) shallots, sliced 200g (7oz) cooked crabmeat 4 spring onions, including green tops, finely chopped ½tsp cayenne pepper A small handful of coriander leaves, roughly chopped 5 large free-range eggs, lightly beaten 150ml (5fl oz) single cream 25g (1oz) Parmesan, grated crab mixture between the 8 pastry cases. Preheat the oven to 190°C/gas 5. Beat the eggs, cream and Parmesan together, season, and pour over the crab mixture in the cases. Put the tray in the oven and bake for 20-25 minutes, or until turning golden. Remove and leave to cool slightly.
Meanwhile, for the salad, slice the corn kernels into a large bowl. Add the remaining ingredients, a small pinch of sea salt and freshly ground black pepper and mix. Remove the quiches from the tins and serve warm or cold with the salad.
PRAWN PAD THAI