Crab and fennel tarts (pictured above)

Makes 12

For the pastry

• 175g butter
• 200g plain flour
• 2 tsp grated parmesan.
• 1 egg yolk
• 15g ice-cold water
• 1 tsp salt

For the filling

• 1 lemon
• 100g olive oil
• 0 black pepper
• 1 fennel bulb
• 20g dill
• 300g white crab meat
• 150g brown crab meat
• 10g parsley
• 1 pinch cayenne pepper

Step 1
Heat the oven to 200C/390F/gas 6.

Step 2
Grease a 12-hole muffin tin with butter and sprinkle each mould with flour.

Step 3
To make the pastry, rub the butter into the flour and parmesan using your fingertips or a food processor.

Step 4
Add the egg yolk and water, and work into a smooth dough.

Step 5
Chill in the fridge for at least an hour.

Step 6
Roll out the pastry as thin as you can and, using a 7cm pastry cutter, cut out 12 rounds and use to line the moulds.

Step 7
Prick the pastry with a fork, then chill again for at least half an hour.

Step 8
Blind bake the cases for 15 minutes, or until golden brown.

Step 9
Whisk the lemon juice in a large bowl with the oil, salt and pepper to make a vinaigrette, then stir the chopped fennel, dill and white crab meat into the dressing.

Step 10
To assemble, use a teaspoon to put the brown crab meat at the bottom of the tart cases.

Step 11
Top with the white crab and fennel mixture on top and season with cayenne pepper.