Line a 24cm/9½in round fluted loose-bottomed tart tin with the puff pastry and trim the edges with a sharp knife. Cover and chill for 15 minutes in the fridge or 5 minutes in the freezer. Prick the base of the pastry all over with a fork
line with baking parchment
fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes or until the pastry is golden-brown. The centre of the pastry may rise: if this happens
gently press it back down when you take it out of the oven.
Meanwhile
squeeze any excess liquid out of the crab meat. Add the crab to a bowl
together with the lemon zest and juice and most of the spring onions
dill and coriander. Season to taste with salt and pepper.
In another bowl
beat together the eggs and cream with the remaining chopped herbs and spring onions. Season with a quarter of a teaspoon of salt and some pepper. Pour this into the baked pastry case
then add the crab mixture
so it is still visible in places above the egg and cream mixture. Bake for 20–25 minutes until golden-brown and set.
Remove from the oven and leave to cool for 10 minutes
then serve with a few dill fronds and coriander leaves scattered over.
