Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** CRUST ***
  6        tablespoons  unsalted butter -- softened
  3             ounces  cream cheese -- softened
  1                cup  stone-ground red cornmeal* -- divided
  1                cup  flour
     1/2      teaspoon  salt
     1/4      teaspoon  cumin
     1/8      teaspoon  cayenne
  2        tablespoons  water -- up to 3 tablespoons
                        *** FILLING ***
  6              large  eggs
  1 1/2           cups  heavy cream
     1/4      teaspoon  cayenne
  1              pinch  freshly grated nutmeg
     1/2           cup  slivered smithfield ham
  2               cups  fresh spinach leaves -- julienne-cut
     1/2         pound  jumbo lump crabmeat

Preparation:

*Stone-ground yellow, white or blue cornmeal can be substituted. Crust: Beat butter and cream cheese until light and fluffy. Add 1/2 cup cornmeal and mix thoroughly. Sift flour with salt, cumin and cayenne. Stir in remaining cornmeal. Stir dry ingredients and water into creamed mixture until incorporated. Shape into a ball, cover and refrigerate for 1 hour. Cut dough into quarters. On a lightly floured surface, roll out one quarter of dough and use to line two tartlet pans; repeat with remaining pastry. Line each with foil or wax paper, fill with dried beans and bake in preheated 350 degree oven 20 minutes. Let cool; remove beans and foil. Filling: In a mixing bowl, beat eggs, cream, cayenne and nutmeg into a smooth custard. Divide ham, spinach and crabmeat among tartlet shells. Divide custard evenly among tartlets. Bake in preheated 375 oven until golden brown, 12 to 15 minutes. Serve hot. Makes 8 4-inch tarts

Nutritional Information:

374 Calories (kcal); 32g Total Fat; (77% calories from fat); 8g Protein; 14g Carbohydrate; 236mg Cholesterol; 225mg Sodium