Jay Frank's Red Cornmeal Tartlets with Crab, Spinach and Ham
| Yield: | 8 Servings |
| Categories: |
| CRUST | ||
| 6 | tb | Unsalted butter; softened |
| 1 | pk | (3-ounce) cream cheese; softened |
| 1 | c | Stone-ground red cornmeal*; divided |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Cumin |
| 1/8 | ts | Cayenne |
| 2 | tb | Water; (up to 3) |
| FILLING | ||
| 6 | lg | Eggs |
| 1 1/2 | c | Heavy cream |
| 1/4 | ts | Cayenne |
| 1 | pn | Freshly grated nutmeg |
| 1/2 | c | Slivered Smithfield ham |
| 2 | c | Julienne-cut thoroughly cleaned fresh spinach leaves |
| 1/2 | lb | Jumbo lump crab meat |
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