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  • Jay Frank's Red Cornmeal Tartlets With Crab, Spinach And Ham

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    Jay Frank's Red Cornmeal Tartlets With Crab, Spinach And Ham
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 Tbsp. Unsalted butter, softened
    • 1 pkt (3-oz) cream cheese, softened
    • 1 c. Stone-grnd red cornmeal*, divided
    • 1 c. Flour
    • 1/2 tsp Salt
    • 1/4 tsp Cumin
    • 1/8 tsp Cayenne
    • 2 Tbsp. Water, (up to 3)
    • 6 lrg Large eggs
    • 1 1/2 c. Heavy cream
    • 1/4 tsp Cayenne
    • 1 pch 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

    Directions

    1. Makes 8 4-inch tarts
    2. *Stone-grnd yellow, white or possibly blue cornmeal can be substituted.
    3. Crust: Beat butter and cream cheese till light and fluffy. Add in 1/2 c. cornmeal and mix thoroughly. Sift flour with salt, cumin and cayenne. Stir in remaining cornmeal. Stir dry ingredients and water into creamed mix till incorporated. Shape into a ball, cover and chill for 1 hour.
    4. 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.
    5. Line each with foil or possibly wax paper, fill with dry beans and bake in preheated 350 degree oven 20 min. Let cold; remove beans and foil.
    6. Filling: In a mixing bowl, beat Large eggs, cream, cayenne and nutmeg into a smooth custard.
    7. Divide ham, spinach and crab meat among tartlet shells. Divide custard proportionately among tartlets. Bake in preheated 375 oven till golden, 12 to 15 min. Serve warm.

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