Tartlets filled with crab skagen
Lovely little tartlets filled with a crab skagen — the Scandinavian creamy shellfish mix.
Ingredients
For the pastry
- g Plain flour
- g Butter
- Egg yolk
- ml Water
- g Salt
- g Sugar
For the crab skagen
- g Soft goat's cheese
- g Crabmeat (a mix of white and brown)
- Shallot, finely chopped
- Dill sprigs, finely chopped
- Green apple, cut into even, small dice
- Celery stick, cut into even, small dice
- Lemon, juice only
- tbsp Vendace roe (can be left out)
Instructions
Pastry
The easiest way is to use a food processor. Measure everything out and blitz all the ingredients together until you have a smooth, even pastry. Then roll the pastry out flat (about 5mm) and cover it with cling film. Put it in the fridge.
Let the pastry get completely cold before you work with it again.
Line the tartlet tins with the pastry and bake under weight at 160°C/140°C fan/gas 3 for about 16 minutes.
Crab skagen
While the tartlet cases are baking, mix the crab mixture ingredients together.
Fill the tartlet cases with the crab mixture and garnish with the roe.
If there's a long gap between cutting the apple and using it, it's worth putting the apple in lemon juice. That stops it oxidising and turning brown.
For the pastry
For the crab skagen
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