Époisses Ham Apple Tart is a delicious French recipe with a creamy, custard filling of salty deli ham, sweet pink lady apples, and Époisses cheese. This French cheese is stinky and pungent, and has a heavenly taste that is buttery, sweet, grassy and salty that melts in your mouth.
Adapted from Food & Wine Magazine.
- 1 3/4 cups all-purpose flour, plus more for dusting. I used pastry flour – I mention why above.
- 1 1/4 teaSpoons kosher salt
- 1 stick plus 1 TableSpoon cold butter, cubed
- 1 large egg yolk
- 1/4 cup icy water
- One 8-ounce wheel of chilled Époisses, cut into 1/2-inch pieces (with rind)
- 1 Pink Lady Apple or other sweet cooking apple; peeled, cored and cut into 1/2-inch dices
- 1/4-pound piece of deli ham, cut into 1/3-inch dices
- 2 large eggs
- 1 1/4 cup heavy cream
- 1/2 teaSpoon kosher salt. The original recipe asked for 1 teaSpoon but I think the ham and cheese are a bit salty already.
- 1/4 teaSpoon freshly ground white pepper
- Pinch of freshly grated nutmeg
Make the Pastry
- In a food processor, pulse the 1 3/4 cups of flour with the kosher salt. Add the cubed butter and pulse until it is the size of small peas. Add the egg yolk and cold water and pulse until the pastry is moistened. Turn the pastry out onto a lightly floured work surface. Gather any crumbs and pat into a disk. Wrap the disk in plastic and refrigerate until firm – about 45 minutes.
- Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 13-inch round, or square if your mold is square like mine. Ease the pastry into an 11-inch fluted tart pan with a removable bottom, pressing it into the corners and up the sides. Trim the pastry 1/4 inch above the rim of the tart pan and use the excess to patch any holes or thin parts. Refrigerate the tart shell until chilled – about 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake the shell for about 30 minutes, just until dry. Remove the parchment and weights, and bake the crust for about 15 minutes longer, until golden. Let cool slightly, then transfer the tart pan to a large baking sheet.
Make the Filling
- Scatter the Époisses, apple and ham evenly in the tart shell.
- In a bowl, beat the eggs with the heavy cream, salt, white pepper and nutmeg.
- Pour the custard into the tart shell and bake for about 45 minutes, rotating the sheet halfway through baking, until the custard is just set and lightly browned on top.
- Transfer the tart to a rack and let cool for 30 minutes. Remove the mold ring (or square), cut the tart into wedges and serve.
Make Ahead: The tart can be refrigerated overnight. Let it come to room temperature before serving.
Vitamin A 11%, Vitamin C 2%, Calcium 4%, Iron 9%, Vitamin B12 4%, Vitamin E 2%, Vitamin K 2%
- Category: Appetizer, dinner
- Cuisine: French
- Serving Size: 1/2 cup
- Calories: 254
- Sugar: 5.2 g
- Sodium: 573.7 mg
- Fat: 14.5 g
- Carbohydrates: 23.4 g
- Fiber: 1.4 g
- Protein: 8 g
- Cholesterol: 101.3 mg