Name: Asparagus Custard Tart
Cook time: 1 hr
Total time: 2 3/4 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg, lightly beaten; 1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces; 1 lb medium asparagus, trimmed; 1 tablespoon unsalted butter; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/3 cups heavy cream; 3 large eggs; 2 teaspoons finely chopped fresh tarragon; 2 teaspoons water; parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)

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Asparagus Custard TartDavid Loftus

Cooks' notes:

• Pastry dough can be chilled up to 1 day. Let stand at room temperature until slightly softened before rolling out. • If you don't have a flan ring, you can use a 9- to 9 1/4-inch tart pan with a removable bottom instead. Put a baking sheet in oven while preheating, then bake tart on sheet. • Tart can be baked 2 hours ahead and cooled completely, then kept, loosely covered with plastic wrap, at room temperature. If desired, reheat in a preheated 350°F oven until warm, 15 to 20 minutes.

Recipe notes

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