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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
5 tablespoons plus 1-1/2 teaspoons shortening |
2 to 3 tablespoons cold water |
1/4 cup sliced fresh mushrooms |
1-1/2 teaspoons butter |
1/3 cup cubed fully cooked ham |
1/2 cup shredded cheddar cheese |
1 egg, lightly beaten |
1/2 cup half-and-half cream |
Directions:
1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit two 4-1/2-in. tart pans with removable bottoms. Transfer pastry to pans. Trim pastry to 1/2 in. above top of pans; flute edges above edge of pans. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer or until light golden brown. Reduce heat to 375°.
2. Meanwhile, in a skillet, saute mushrooms in butter until tender. Remove from the heat; add the ham and cheese. Spoon into tart shells. Combine egg and cream. Pour over mushroom mixture. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Yield: 2 servings.
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