Preparation:
*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 crabmeat among tartlet shells. Divide custard evenly among tartlets. Bake in preheated 375 oven until golden brown, 12 to 15 minutes. Serve hot.
Makes 8 4-inch tarts |
