Ingredients and method may vary slightly on live TV show
300g ready-made short crust pastry
1 egg beaten
25g plain flour
1⁄2 red chilli finely chopped
125g white crab meat
1 Granny Smith apple, peeled and grated
2 tbsp chopped parsley and coriander mixed
2 eggs, separated
Pinch of nutmeg
Salt and pepper
For the salad
1 Granny smith apple, cut into thin matchsticks
2 large handfuls of watercress
1 tbsp whole grain mustard
1 tsp honey
Juice of half a lemon
3 tbsp olive oil
Salt and pepper
Pre heat the oven to 200C. Roll the pastry out until 0.5cm thick. Use it to line a 23cm fluted tart tin pressing it neatly into the sides, but leaving any left over pastry hanging over the sides. Line this with a piece of parchment paper and fill it with baking beans or rice. Bake in the oven for 15 minutes.
After 15 minutes remove from the oven and take out the parchment and baking beans. Brush the base and sides of the tart case with egg then place it back in the oven for 2 minutes.
Take it out of the oven and trim off any excess party with a serrated knife.
Melt the butter in a pan and add the flour. Cook for 1 minute before whisking in the milk making a white sauce. Stirring constantly, bring the sauce back to a simmer then remove from the heat. Stir in the brown crab meat, nutmeg and chilli and salt. Leave to cool slightly.
Once cooled slightly, stir in the egg yolks, parsley and coriander, apple and white crab meat.
Whisk the egg white to stiff peaks the fold into white sauce mix. Pour it into the pastry case and cook for 30-35 minutes or until puffed and golden brown. Remove from the oven and tin, leave to cool slightly.
Mix together the mustard, honey and lemon juice. Whisk in the olive oil and season with salt and pepper. Place the apple match sticks and watercress in a bowl then dress with the mustard dressing and serve with slices of tart.