Asparagus Ham Tartlets Recipe

2
Asparagus Ham Tartlets Recipe
Asparagus Ham Tartlets Recipe photo by Taste of Home
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Asparagus Ham Tartlets Recipe

Read Reviews
2
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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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.

Ingredients

  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 3/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1/4 cup cornmeal
  • 1 large 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

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.
Shape dough into 18 balls. Press onto the bottom and up the sides of greased miniature muffin cups.
In a large bowl, whisk egg and cream. Stir in remaining flour until smooth. Add cheese and ham.
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 in the center comes out clean. Yield: 1-1/2 dozen.
Originally published as Asparagus Ham Tartlets in Taste of Home August/September 2004, p40

Nutritional Facts

1 each: 112 calories, 8g fat (5g saturated fat), 36mg cholesterol, 108mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.

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  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 3/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1/4 cup cornmeal
  • 1 large 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)
  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 in the center comes out clean. Yield: 1-1/2 dozen.
Originally published as Asparagus Ham Tartlets in Taste of Home August/September 2004, p40

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Reviews forAsparagus Ham Tartlets

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swampcookie User ID: 696939 55619
Reviewed Apr. 9, 2012

"I did not even serve these, they were so dry, I just tossed them out.."

MY REVIEW
DAJC1951 User ID: 2168919 142611
Reviewed Nov. 16, 2008

"can these be done in advance"

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