Epoisses, Ham and Apple Tart Recipe

Name: Epoisses, Ham and Apple Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour, plus more for dusting; 1 1/4 teaspoons kosher salt; 1 stick plus 1 tablespoon cold butter, cubed; 1 large egg yolk; 1/4 cup cold water; One 8-ounce wheel of chilled Epoisses, 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 dice; 1/4 pound piece of Parisian-style or boiled ham, cut into 1/3-inch dice; 2 large eggs; 1 1/4 cups heavy cream; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground white pepper; Pinch of freshly grated nutmeg

Servings: persons

1 3/4 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
1 stick plus 1 tablespoon cold butter, cubed
1 large egg yolk
1/4 cup cold water
One 8-ounce wheel of chilled Epoisses, 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 dice
1/4 pound piece of Parisian-style or boiled ham, cut into 1/3-inch dice
2 large eggs
1 1/4 cups heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg

1
Make the Pastry In a food processor, pulse the 1 3/4 cups of all-purpose flour with the kosher salt.
2
Add the cubed butter and pulse until it is the size of small peas.
3
Add the egg yolk and cold water and pulse until the pastry is moistened.
4
Turn the pastry out onto a lightly floured work surface, gather any crumbs and pat into a disk.
5
Wrap the disk in plastic and refrigerate until firm, about 45 minutes.
6
Make the Pastry Preheat the oven to 375.
7
On a lightly floured surface, roll out the pastry to a 13-inch round.
8
Ease the pastry into an 11-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side.
9
Trim the pastry 1/4 inch above the rim of the tart pan and use the excess to patch any holes or thin parts.
10
Refrigerate the tart shell until chilled, about 15 minutes.
11
Make the Pastry Line the tart shell with parchment paper and fill with pie weights or dried beans.
12
Bake the shell for about 30 minutes, just until dry.
13
Remove the parchment and weights and bake the crust for about 15 minutes longer, until golden.
14
Let cool slightly, then transfer the tart pan to a large baking sheet.
15
Make the Filling Scatter the Epoisses, apple and ham evenly in the tart shell.
16
In a bowl, beat the eggs with the heavy cream, salt, white pepper and nutmeg.
17
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.
18
Transfer the tart to a rack and let cool for 30 minutes.
19
Remove the ring, cut the tart into wedges and serve.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, plus more for dusting, 1 1/4 teaspoons kosher salt, 1 stick plus 1 tablespoon cold butter, cubed, 1 large egg yolk, and more.

Yes, Epoisses, Ham and Apple Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Epoisses, Ham and Apple Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions