Époisses, Ham and Apple Tart
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Apple corer
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Parchment paper
- Plastic wrap
- Baking sheet
- Cooling rack
Ingredients
- 1 3/4 cup all-purpose flour (plus more for dusting)
- 9 tablespoons cold unsalted butter (cubed)
- 1 large egg yolk
- ¼ cup ice cold water
- 1 (8oz) wheel of chilled Époisses (cut into small pieces with rind)
- 1 firm red apple (peeled, cored and cut into ⅓‑inch dice)
- Parisian-style or boiled ham (cut into ⅓‑inch dice)
- 2 large eggs (lightly beaten)
- 1 ¼ cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- 1 pinch freshly grated nutmeg
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