3 cups bread flour
1/2 cup pecans
1 1/2 teaspoons salt
1/2 cup butter
1/2 cup solid shortening
1/4 - 1/2 cup ice water
In food processor bowl place flour, pecans, salt. Pulse until very fine. Add shortening and butter and pulse until mixture is just blended and butter is well distributed. Slowly add ice water and pulse one second between additions until mixture begins to gather on the sides of the bowl. Do not over process. You may not need all the water called for, or you may need to add a bit more. Roll pastry out 1/8 inch thick and cut in circles to fit tart wells. Prick sides of pastry and weigh bottoms with baking beans or quarters. Bake 400 degrees 8 minutes or until just golden brown.
8 ounces of the finest country ham available, diced
8 ounces thinly sliced peach wood smoked turkey breast (May substitute roasted Turkey, but no the Deli type), diced
1 pound fresh asparagus roasted on an open fire. Reserve 1 inch of the tips for garnish
1 medium red tomato, skinned, seeded, finely chopped
1 medium yellow tomato, skinned, seeded, finely chopped
1/2 cup unsalted butter
3/4 cup all purpose flour
2 cups half and half
1 1/2 cups heavy cream
1 cup freshly shredded Parmesan cheese
1/3 cup sherry
3 egg yolks
Salt and white pepper to taste
Melt butter, slowly add flour stirring to make a roux. Stir constantly until golden in color. Add the cream and half-and-half. Cook over low heat 5-7 minutes until smooth and thick. Add cheese and sherry. Stir constantly until velvet in texture. Strain the sauce into a bowl. Temper the egg yolks with a little of the sauce, then add them to the bowl. The sauce may be made ahead, but never allow it to come to a boil if reheating.
To assemble the tarts, place a small amount of sauce into the bottom of the cooked tart shell. Top with 1/2 inch piece of blanched asparagus. Top with country ham. Spoon sauce over all and bake for 10 minutes or until light brown, puffed, and bubbly. Remove from pan and garnish with asparagus tip and the chopped red and yellow tomato. Serve warm.