Individual Oyster Tarts
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
36
Spice
52
Sweetness
38
Sourness
37
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 cup
All-Purpose Flour1.5 tsps
Cornmeal1 tbsp
Unsalted Butter2 tsps
Tarragon (fresh, chopped)1 tsp
Thyme (fresh, chopped)1 cup
Sherry (dry)1.5 cups
Heavy Cream1 tsp
PaprikaDirections:
1
Cornmeal Crust: Combine flour, cornmeal, and butter in food processor and add water in a fine stream, processing constantly until the dough forms a ball
2
Shape into disc and wrap in plastic
3
Chill for about 1 hour
4
Preheat oven to 425 degrees F
5
Shape into 6 balls, roll into circles and line individual 4 1/2-inch tart molds
6
Place on baking sheet and prick with fork
7
Bake until crisp, about 10 minutes
8
Let cool on wire rack
9
Oyster Filling: In a saute pan, sweat leeks and herbs in butter until leeks are soft
10
Add sherry and let reduce until almost dry
11
Add cream and paprika
12
Just before serving, add oysters and liquor, and cook until oysters just begin to curl
13
When the oysters have cooked, pour the mixture into the tart shells and serve immediately