Based on the traditional San Sebastian dish called Txangurro a la Donostiarra, these little tartlets are a delicious pintxo to serve as a pre-dinner canapé. The sauce is made from crab meat slowly cooked with shallots, leeks and tomatoes and flambé with Cognac. The mix is then spooned into the crispiest of tartlets made from pâte à foncer pastry and baked under a hot grill.
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