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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This tart looks as good as it tastes. The distinctive caraway crust and rich, custard-like filling dotted with tender slices of asparagus make it a dish you'll be proud to serve time after time. Susan Kuklinski, Delafield, Wisconsin Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon caraway seeds |
1/8 teaspoon salt |
5 tablespoons cold butter |
2 tablespoons cold shortening |
3 to 5 tablespoons ice water |
filling: |
1-1/2 pounds fresh asparagus |
1 package (3 ounces) cream cheese, softened |
1 egg yolk |
1 cup heavy whipping cream |
3 eggs |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
1/4 pound thinly sliced fully cooked ham, julienned |
1/3 cup grated parmesan cheese |
Directions:
1. In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough forms a ball.
2. On a floured surface, roll dough to fit a 10-in. tart pan. Place dough in pan. Freeze for 10 minutes.
3. Cut the asparagus into 2-1/2-in. pieces. Set tips aside; cut remaining pieces in half. Cook all of the asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain.
4. In a bowl, combine the cream cheese and egg yolk; gradually add cream (mixture will be slightly lumpy). Beat in eggs, one at a time. Add salt and pepper. Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425° for 15 minutes.
5. Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with cheese. Bake at 375° for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Yield: 6-8 servings.
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