Supreme Ham Tart
|Ground cooked ham||1⁄2 Pound|
|Ground pork||1⁄2 Pound (fresh)|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Onion powder||1⁄4 Teaspoon|
|Seasoned pepper||1⁄8 Teaspoon|
|Brown sugar||2 1⁄2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Whole berry cranberry sauce||8 Ounce (1 can)|
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.