6 servings

Shortcrust pastry
100 grams butter, very slightly softened
200 grams plain flour
3+ tablespoons iced water
salt

Tart filling
3 eggs plus 1 egg white for blind baking
170 grams white crab meat
90 grams samphire
2 - 3 shallots, large
125 grams cream, I used clotted cream because I had it otherwise use double cream!
2 tablespoons mascarpone, optional, once again I had it to use up and it added richness and body but tart would be lighter without it.
30 grams freshly grated parmesan cheese
salt & pepper
pinch of chilli flakes or paprika

Method
Either make your shortcrust pastry or buy some! I admit I usually buy it but when I do make it this is what I do. (I made the pastry for the tart that I photographed).

Pastry:
Lightly rub the butter into sifted flour + salt till it resembles breadcrumbs. Some recipes say start with cold butter and cut it in then rub it in. Others (Delia) say allow the butter to soften a bit first and use a knife to work it in before using fingers. Whatever works for you. You need to be left with a fine 'breadcrumb' looking mixture.

Add the iced water gradually until the dough just holds together enough to make a clean unsticky ball.

Put in plastic bag and chill for at least 15 mins in fridge. Ideally up to an hour.

Remove from fridge, lightly flour the working surface, dough and rolling pin and roll out.

Line a 20 cms tart tin (with removeable base) with the pastry gently easing it into the bottom and repair any tears or cracks. Now chill again for 15 mins before you trim off edges. Then trim and keep any leftover pastry for later when you may need to plug any cracks after the blind baking.

Preheat oven to 180C.

Line pastry tart base with baking paper and add baking beans (or rice) and blind bake for 30 mins.

Filling:
Now make the filling. First sauté the shallots in a little olive oil till soft but not brown. Set aside to cool down.

Blanch the samphire (first making sure it is in lengths of not more than say, 5 cms) refresh under cold water and drain well.

Beat the eggs, cream and mascarpone if using. Season, remembering that many of the ingredients are salty. Add the chilli flakes or paprika. Add the parmesan then the crabmeat and then finally the prepared samphire. Mix gently.

Remove the blind baked pastry base from oven and turn oven down to 160C (mine is a 'hot' fan oven but if yours isn't then keep it at 180C).

Remove beans and paper from pastry case and if the pastry has cracked plug it gently with the leftover pastry.

Brush the base with a softly beaten egg white to prevent any soggy pastry. Return to the oven for 5 minutes. Then remove and assemble the filling.

Assembly:
Sprinkle the base of pastry case with cold sautéd shallots.

Pour in filling. Bake for 30 -35 mins checking it is browning evenly.

Remove and allow to cool slightly before serving.