Crab, tomato and saffron tart from How to Eat a Peach: Menus, Stories and Places (page 35) by Diana Henry

  • saffron threads
  • double cream
  • crème fraîche
  • onions
  • tomatoes
  • white crab meat
  • brown crab meat
  • butter
  • egg yolks
  • plain flour
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Charlotte_vandenberg on July 31, 2020

    Even more delicious on the next day. The dough was flaky and cooked perfectly, we used crab from a tin.

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