It’s the season for entertaining but making pastry from scratch seems like hard work. Not so, according to Crabb and close friend Wendy Sharpe in their new cookbook
If you go to the effort of making pastry from scratch, you’ll soon remember why you used to love tarts. And your guests will feel very, very loved, as the result differs so vastly from the stodgy throat-stickers in supermarkets.
Scratch pastry is another country. And once you get the hang of it (if you haven’t already), you can whistle up this tart in an hour, with nothing more to do when your guests arrive.
Annabel Crabb's chard and cheese tart with poppy seed pastry recipe