METHOD

Pre heat the oven to 100C Grease a 20-24cm tart case with butter and lightly dust with flour. Thinly roll out the pastry (see below) and line the tart case, pricking all over with a fork. Chill for 15 minutes then line with greaseproof paper, fill with any type of dried bean you have in the house and bake for 10 minutes. Remove the baking beans and return to the oven for a further 10 minutes until the pastry is lightly golden. Meanwhile melt the butter in a pan and fry the spring onions for about five minutes, until soft. Add the chopped tomatoes and season with salt, pepper and a good pinch of sugar and cook on a medium heat for another 10 minutes. Add the saffron and lemon juice, stir, season and leave on the lowest heat for 10 minutes. Whisk the egg yolks and cream together, add the spring onion mix, crab, cayenne, lemon zest and herbs. Taste again for seasoning. Bake for about 20 minutes until the tart is just set and slightly golden on top. Delicious with a green bean salad. N.B. To make the pastry throw the flour, butter, salt, cayenne pepper into a food processor. Whiz until it resembles fine breadcrumbs and then slowly add the egg and water. Once the pastry starts to come together, stop and turn out on to a work surface. Quickly knead the crumbly pastry together into a flat ball and chill for 30 minutes.