Sunny Asparagus Tart


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon salt
    • 5 tablespoons cold butter
    • 2 tablespoons shortening
    • 3 to 5 tablespoons ice water

      Filling Ingredients

      • 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

        How to make it 

      • 1

        In a bowl, combine the 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. On a floured surface, roll out dough to fit a 10-in. tart pan. Transfer dough to pan.
        Freeze for 10 minutes.

      • 2

        Cut 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 minutes; drain and pat dry.

      • 3

        In a small mixing 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.

      • 4

        Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425°F for 15 minutes. Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with Parmesan cheese. Bake at 375°F for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Serves 6 to 8.

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