Crab Tart (Tarte de Crabe)

Aujourd'hui on va faire une recette en anglais. Je l'ai eu il y a quelques années déjà. Vous croyez que ça pourra passer?  Si ça ne marche pas, je mets la trad, ok?

Hoy, vamos a hacer una receta en inglés. Me la dieron hace algunos años ya. Les parece q' se van a arreglar? Si la encuentran dificil, la traduzco!!

Crab Tart

Preparation Time : 20 - 30 min    -   Cooking Time :  30 min   -   Ingredients ( for 4 - 6 ) :

Pastry :

8 oz. plain flour
1/4 level teaspoon salt
1/4 level teaspoon cayenne pepper
2 oz. butter
2 oz. lard
1 oz. Cheddar cheese
1 egg yolk

Filling :

1/2 - 3/4 lb. crab meat
3 eggs
2 teaspoons lemon juice
1 coffeespoon Worcestershire sauce
4 fluid oz. double cream
Salt

( N.B. 1 oz. = approx. 30 g  /  1 lb= pound = 500g)

For the pastry, sift the flour, salt and cayenne pepper into a mixing bowl.
Rub in the butter and lard, cut into knobs, until the mixture is crumbly. Grate in the cheese; bind the pastry with the egg yolk and a little cold water. Leave the pastry to rest for 30 minutes.

Roll this shortcrust pastry out on a lightly floured surface and use to line a 9 inch (23 cm) wide flan case. Prick the base of the pastry with a fork and bake it blind in the pre-heated oven at 400° F / 200 °C (mark 6) for 10 minutes or until golden.

Extract the meat from the crab and flake it finely into a bowl. Beat the eggs lightly with the lemon juice and Worcestershire sauce and stir it into the crab meat before blending in the cream. Add salt to taste.

Spoon the crab mixture into the pastry case and bake in a pre-heated oven at 375° F / 190 °C (mark 5) for 25 - 30 minutes.

Serve the tart, hot or cold, cut into wedges, and with crusty bread and a mixed salad.