Preheat oven to 375°F and set rack to middle position. Arrange frozen tart shells on n aluminum foil or parchment-lined baking sheet, keeping them in their foil tins. In a medium saucepan over ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

The best commercially available shelled crabmeat comes frozen (often it needs to be ... Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge ...