Warm Crab Tartlets
For the crust: Combine the flour and salt in a food processor. Pulse a few times.
Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
These little tarts are a wonderful small meal, first-course, or party dish with understated elegance. Buttery pastry filled with glorious lump crab meat, tarragon and spice--no shelling neccessary!
Consider this for your New Year's Eve party!
Monday, December 27, 2010 - 6:58am