Pair two Virginia favorites in tasty tart

Virginia crabmeat and apples give this tart its distinct flavor. Chef John Maxwell said the flavors of chives, parmesan, ham and brandy are all compatible with the two main ingredients.

“These are wonderful as an appetizer or great for lunch,” he said of the six-serving recipe. “It’s a wonderful combination of foods.”

Crab and Apple Tart

8 ounces lump crabmeat

3 ounces country ham

1 cup peeled, shredded apple

1 tablespoon grated Parmesan cheese

2 tablespoons minced chives

5 eggs

1 pint heavy cream

1 ounce apple brandy or dark rum, or brandy or rum flavoring

Pepper to taste

Preheat oven to 350°. Pick the crab free of any shell or cartilage. Dice the ham. Gently combine the crab, ham, apple, ham, Parmesan cheese and chives; set aside. Beat the eggs, and add the cream and brandy. Spray non-stick coating spray in six small ramekins. Divide the crab mixture evenly between the molds, and then fill each with the egg mixture. Bake about 30 minutes or until the tops are slightly browned and the custard is set. Serve hot.