Small 3cm tart case moulds
- Preheat oven 170c
- Roll the pastry out thinner so it’s about 3mm thick
- Cut the pastry out so its larger than the tart cases
- Lay a disc of pastry over a case and press the pastry into the mould with another case and leave on top
- Repeat for reaming cases
- Place the cases on to a tray and put another tray on top and something heavy to prevent the pastry rising
- Bake for 18 minutes
- Remove from the oven. Allow to cool and then remove pastry from cases
- Put the crab in to a bowl with the mayonnaise, ketchup, Worcestershire sauce, herbs. Mix well and season with lime juice and salt
- Finely slice discs of apple
- Then slice into strips
- Spoon the crab into the tart cases. Place the apple strips on top of the crab meat
