Authentic Aberystwyth Crab & Leek Tart

Pre-bake a shortcrust pastry shell. Sauté sliced leeks in butter until very soft.

Spread the leeks and a generous amount of fresh white and brown crab meat into the pastry shell.

Whisk together eggs, double cream, and a hint of lemon zest, then pour over the filling.

Bake at 190°C (375°F) for 25–30 minutes until set and golden. An elegant seaside specialty from Aberystwyth.