Retro recipes are back in fashion and this tartlet is utterly delicious. We've opted for fresh white crab meat to elevate this simple starter to something really special.
Love a prawn cocktail? You'll definitely love our puff pastry tartlet version which are unashamedly retro, but utterly delicious and make the perfect dinner party starter.
We've used fresh white crab meat to elevate this simple starter and it really is something really special.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Cal/Serv:
361
Ingredients
320g
ready rolled puff pastry sheet
1
egg yolk
150g
cooked and peeled king prawns
50g
mayonnaise
3Tbsp.
tomato ketchup
2Tbsp.
horseradish sauce
few dashes Tabasco
100g
fresh white crabmeat
12
sun blush/sun-dried/slow-roasted tomatoes in oil, drained, we used Unearthed
finely chopped chives, to sprinkle
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking parchment. Unroll pastry and stamp out 4 x 12cm circles, using a saucer or large cup as a guide (roll pastry out a little first, if needed). Transfer to the lined sheet, spacing apart.
Step 2Using a small, sharp knife, lightly score a border in each circle 1cm in from edge, making sure you don't slice all the way through the pastry. Prick inside each border a few few times with a fork. Brush lightly with egg yolk and cook in oven for 10-12min, until golden and risen.
Step 3Meanwhile, make the filling. Roughly chop most of the prawns, reserving a few to garnish. In a bowl, mix the mayonnaise, ketchup, horseradish, Tabasco and some seasoning. Stir in the chopped prawns and 3/4 of the crab. Cover and chill filling, reserved prawns and crab (separately) until needed.
Step 4Using a spoon, gently press down the centres of the pastry tartlets (inside the borders). Leave to cool to room temperature.
Step 5To serve, spoon the filling into the tartlet cases and top with the reserved crab, tomatoes and whole prawns. Scatter over the chives and a little freshly ground black pepper. Serve.
To get ahead, cook pastry cases and prepare filling up to a day ahead. Once cases are cool, store in an airtight container at room temperature. Chill filling. Complete recipe to serve.
If you want to make them extra fishy, then use brown crab meat instead and stir it into the filling.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
