A tart that sings of the seaside. Serves six.
500g all-butter shortcrust pastry
2 eggs
50g brown crab meat
300ml double cream
200g white crab meat
100g samphire, washed, woody ends removed, roughly chopped
Heat the oven to 180C/350F/gas mark 4, and grease a 22cm round tart tin. Roll out the pastry on a lightly floured surface and use to line the tin. Prick the base with a fork, line with baking paper and baking beans, and bake for 15 minutes, until lightly golden. Remove the beans and paper, and bake for five minutes more.
Break the eggs into a jug and add the brown crab meat. Beat together to loosen the crab meat, then whisk in the cream. Season with a little salt and lots of black pepper.
Scatter the white meat and samphire over the tart base, pour over the cream mix, and bake for 25-30 minutes, until set but still jiggly in the middle, then allow to cool. Photograph: Franck Allais/Guardian
