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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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We have our own asparagus patch, and each spring I look forward to making treats like these tartlets. I enjoy them as a mini meal or as appetizers. They freeze well and are very popular at parties. -Elaine Anderson Aliquippa, Pennsylvania Ingredients:
1 package (3 ounces) cream cheese, softened |
1/4 cup butter, softened |
3/4 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1/4 cup cornmeal |
1 egg |
1/3 cup heavy whipping cream |
3/4 cup shredded swiss cheese |
1/2 cup diced fully cooked ham |
18 fresh asparagus tips (cut into 1-inch pieces) |
Directions:
1. In a small bowl, beat cream cheese and butter until smooth. Beat in 3/4 cup flour and cornmeal. Cover and refrigerate for 1 hour.
2. Shape dough into 18 balls. Press onto the bottom and up the sides of greased miniature muffin cups.
3. In a large bowl, whisk egg and cream. Stir in remaining flour until smooth. Add cheese and ham.
4. Spoon about 1 tablespoon into each cup. Bake at 425° for 7 minutes. Reduce heat to 325°. Top each tart with an asparagus tip. Cover loosely with foil. Bake 17-20 minutes longer or until a knife inserted near the center comes out clean. Yield: 1-1/2 dozen.
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