Makes 4 tartlets
Ingredients:
Pāté Brisée:
8 ounces flour
4 ounces butter
2 ounces shortening
2 ounces cold water
Pinch of salt
Tart Filling:
1 pound fresh shelled English peas
1/2 cup chopped parsley
1/4 cup chopped leeks, white part only
1 whole egg
1 egg yolk
3/4 cup heavy cream
Salt and pepper to taste
Caraway Clouds:
1/2 cup heavy cream
2 tablespoons ground caraway seeds
Garnish:
4 thin slices Kentucky country ham, about 1/8-inch thick and cut into 1-inch
by 3-inch pieces.
Preparation:
For Pāté Brisée:
Combine all ingredients in a food processor and mix
at high speed for about 30 seconds until crumbly dough forms. Remove the
dough, separate into 4 balls of equal size, and wrap each ball in plastic
wrap. Let chill in the refrigerator for 4 hours. Preheat the oven to 350
degrees. Place the dough on a clean surface dusted with flour, and roll out
into a thin layer, about 3/8-inch thick. Place dough into 4-inch tart molds
and crimp sides. Score the dough at the bottom. Bake about 8 minutes, until
firm. Cool on racks.
For Tart Filling: Lower oven temperature to 325 degrees. In a small
saucepan, bring lightly salted water to a boil. Fill a large bowl halfway
with water and ice and reserve. Place peas in boiling water for 30 seconds.
Remove with a slotted spoon and put immediately into the bowl of ice water.
Repeat process with parsley for 10 seconds and white part of leeks for about
1 minute. Remove vegetables and parsley, pat dry on paper towels, and
reserve. Combine in a food processor with eggs, cream, salt and pepper, and
roughly chop at medium speed until lumpy and thick. Fill prepared tart
shells with mixture and bake for 20 minutes. Remove and cool.
For Garnish: Lower oven to 200 degrees. Place Kentucky ham on a
cookie sheet and bake until crisp, approximately 20 minutes. Pat ham with
paper towels to remove excess grease, and let cool.
For Caraway Clouds: In a medium mixing bowl, whip heavy cream until
very soft peaks form. Fold in ground caraway.
To Plate:
Place cooled tarts on a plate. Top with a dollop of caraway clouds, and
garnish with a ham crisp.
These recipes may be reproduced with the following credit:
Recipe(s) from 610 Magnolia by Chef Edward Lee. Photo by Dan Dry.
