Supreme Ham Tart Recipe
Summary
Ingredients
| Cooked ham | 1/2 pound | |
| Ground pork | 1/2 pound | |
| 1/2 cup cracker crumbs | ||
| 1 egg, slightly beaten | ||
| Onion powder | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1/8 teaspoon seasoned pepper Golden Butter Pastry | ||
| Brown sugar | 2 1/2 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Egg | 1 , beaten | |
| Whole berry cranberry sauce | 1 Can (10oz) | |
Directions
Combine first 7 ingredients; mix well, and set aside.
Roll out half of pastry to fit a 9-inch round tart pan.
Fit pastry into pan, letting excess pastry overlap sides of pan.
Spread ham filling evenly over pastry.
Combine sugar, mustard, and vinegar; spread over filling.
Roll out remaining pastry to fit over top of pan; place over filling.
Roll over top of pan with a rolling pin to trim excess pastry from the edges.
Cut decorative flowers and leaves from pastry scraps.
Moisten bottom of cutouts, and arrange on pastry.
Prick pastry with a wooden pick several times around edges of flowers and leaves for steam to escape.
Brush top crust with beaten egg.
Set pan in a larger pan (in case there are any drippings).
Bake at 425° for 1 hour.
Cover with foil halfway during baking, if necessary, to prevent excess browning.
Remove from oven, and let stand 10 minutes.
Remove sides of tart pan.
Serve with cranberry sauce.
Roll out half of pastry to fit a 9-inch round tart pan.
Fit pastry into pan, letting excess pastry overlap sides of pan.
Spread ham filling evenly over pastry.
Combine sugar, mustard, and vinegar; spread over filling.
Roll out remaining pastry to fit over top of pan; place over filling.
Roll over top of pan with a rolling pin to trim excess pastry from the edges.
Cut decorative flowers and leaves from pastry scraps.
Moisten bottom of cutouts, and arrange on pastry.
Prick pastry with a wooden pick several times around edges of flowers and leaves for steam to escape.
Brush top crust with beaten egg.
Set pan in a larger pan (in case there are any drippings).
Bake at 425° for 1 hour.
Cover with foil halfway during baking, if necessary, to prevent excess browning.
Remove from oven, and let stand 10 minutes.
Remove sides of tart pan.
Serve with cranberry sauce.
Chef
