| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains, Dairy |
Niger |
|
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1/2 |
c |
Cold unsalted butter; cut in 1/2" cubes, (1 stick) |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 2 |
tb |
Iced water; (2 to 3) |
| 1 |
bn |
Cleaned watercress; finely chopped |
| 8 |
oz |
Cooked crabmeat |
| 1 |
tb |
Wholegrain mustard |
| 2 |
|
Eggs |
| 2 |
|
Yolks |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Heavy cream |
| 2 |
tb |
Sherry |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
PATE BRISEE
FILLING
In a large bowl, combine flour, butter, egg, salt and 1 tablespoon water.
Mix lightly with your fingertips until pastry forms pea-sized pieces. You
should be able to see chunks of fat, and the pastry should be moist enough
to begin to stick together. If the pastry is too dry, add up to 2 more
tablespoons of water.
Turn the pastry out onto a lightly floured work surface, dust with flour,
and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a
plastic bag and form pastry into a disk. Refrigerate a minimum of 30
minutes, or up to 3 days.
In a small bowl, combine the watercress and crabmeat and toss well. Set
aside.
Preheat the oven to 375 degrees and arrange the rack in the middle of the
oven.
On a generously floured surface, roll pastry from the center out, lifting
the pastry, turning slightly, and occasionally flipping to prevent
sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8
by 12-inch tart pan with removable bottom, and line with pastry. Prick the
bottom all over with a fork. Line the pastry with parchment or aluminum
foil larger than the pan and fill the pan with weights, rice, or beans.
Bake about 20 minutes, until the edges begin to color. Remove the paper and
weights, and brush the mustard over the bottom of the pastry. Lower the
oven temperature to 325 degrees F.
In a bowl, beat eggs and yolks lightly with milk and cream, add sherry,
nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading
evenly. Pour custard over crab to within 1/4-inch of the top of the crust.
Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes
before serving. Remove tart shell and serve warm or room temperature.
Yield: 6 to 8 servings, or 16 appetizer servings
c. 1997, M.S. Milliken & S. Feniger TAMALES WORLD TOUR SHOW #WT1A20
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #806 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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