Try this delicious prawn and cockle tartlet recipe from Country Homes and Interiors
FOR THE PASTRY 175g plain flour, plus extra for dusting 115g lightly salted butter, very cold 1 medium egg yolk
FOR THE FILLING Good pinch saffron strands 25g butter 3 shallots, thinly sliced 200g raw prawns 100g cooked cockles, drained if in brine and patted dry on kitchen paper 2 medium organic eggs 150ml single cream 1 tbsp chopped lemon thyme, plus extra to scatter Salt and freshly ground black pepper
Step 1) Put the flour in a bowl. Coarsely grate in the butter, frequently stirring once it accumulates so it doesn’t ‘cake’ together. Mix the egg yolk with around 2 tbsps ice cold water and pour into the bowl. Stir with a round-bladed knife to mix then use your hands to bring the mixture into a dough, adding 1 tbsp water if the dough remains crumbly. Cover with clingwrap and chill for 30 minutes.
Step 2) Preheat the oven to 200°C/400°F/Gas 6. Thinly roll out the pastry on a lightly floured surface and use to line 6 individual tart tins, preferably loose based. Line with baking parchment and fill with baking beans or dried beans reserved for baking blind. Cook for 20 minutes then remove the beans and bake for a further 5 minutes or until pale golden. Reduce the oven temperature to 180°C/350°F/Gas 4.
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Step 3) For the filling, put the saffron in a small bowl and add 1 tbsp boiling water. Melt the butter in a frying pan and gently fry the shallots until softened. Stir in the prawns and cook for 2 to 3 minutes until they begin to turn pink. Stir in the cockles and spoon the mixture into the tartlet cases.
Step 4) Whisk the eggs in a bowl with the cream, thyme, saffron and its liquid, and salt and pepper. Spoon into the tartlets and bake for 35 minutes or until just set. Serve warm or cold.
Recipe by Joanna Farrow