| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
|
8 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter; softened |
| 1 |
pk |
(3-ounce) cream cheese; softened |
| 1 |
c |
Stone-ground red cornmeal*; divided |
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Cayenne |
| 2 |
tb |
Water; (up to 3) |
| 6 |
lg |
Eggs |
| 1 1/2 |
c |
Heavy cream |
| 1/4 |
ts |
Cayenne |
| 1 |
pn |
Freshly grated nutmeg |
| 1/2 |
c |
Slivered Smithfield ham |
| 2 |
c |
Julienne-cut thoroughly cleaned fresh spinach leaves |
| 1/2 |
lb |
Jumbo lump crab meat |
INSTRUCTIONS
CRUST
FILLING
Makes 8 4-inch tarts
*Stone-ground yellow, white or blue cornmeal can be substituted.
Crust: Beat butter and cream cheese until light and fluffy. Add 1/2 cup
cornmeal and mix thoroughly. Sift flour with salt, cumin and cayenne. Stir
in remaining cornmeal. Stir dry ingredients and water into creamed mixture
until incorporated. Shape into a ball, cover and refrigerate for 1 hour.
Cut dough into quarters. On a lightly floured surface, roll out one quarter
of dough and use to line two tartlet pans; repeat with remaining pastry.
Line each with foil or wax paper, fill with dried beans and bake in
preheated 350 degree oven 20 minutes. Let cool; remove beans and foil.
Filling: In a mixing bowl, beat eggs, cream, cayenne and nutmeg into a
smooth custard.
Divide ham, spinach and crab meat among tartlet shells. Divide custard
evenly among tartlets. Bake in preheated 375 oven until golden brown, 12 to
15 minutes. Serve hot.
Nutrients each: 463 calories, 35 grams fat (68 percent total calories), 262
milligrams cholesterol, 580 milligrams sodium.
. Chef Jay Frank, The Dining Room, The Berkeley Hotel
Posted to KitMailbox Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 11, 1998
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