THESE DAINTY TEA TARTLETS CAN BE MADE WITH just flour, but I find that the cornmeal adds not only delectable flavor but a much more interesting texture. This is still another way Southerners use up either the scraggly ends of a country ham or simply leftover ham. Fresh asparagus tips or pieces of green or red bell pepper can be substituted for the broccoli. Miniature 12-cup metal muffin pans are widely available and indispensable in the Southern kitchen for tiny tarts such as these.

Makes 12 tartlets

INGREDIENTS

• 2 ounces cream cheese
• 3 tablespoons butter, room temperature
• 1/3 cup all-purpose flour
• 1/3 cup white cornmeal
• 1/3 cup heavy cream
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup finely chopped country ham
• 12 tiny, fresh broccoli florets
• 1 tablespoon melted butter

INSTRUCTIONS

1. In a bowl, stir together the cream cheese and butter until well blended.
2. Add the flour and cornmeal to the bowl. Stir until smooth. Cover the bowl with plastic wrap and chill for 1 hour.
3. Preheat the oven to 400°F. Grease the cups of a miniature 12-cup muffin pan.
4. With your hands, roll the dough into 12 balls. Place each ball in the prepared muffin pan cups. Press the dough evenly on the bottoms and up the sides of the cups. Set aside.
5. In a bowl, whisk together the cream and egg until well blended.
6. Add the Parmesan cheese and finely chopped country ham to the bowl. Stir until well blended.
7. Spoon the batter evenly into the muffin cups.
8. Bake the tartlets for 8 minutes. Then, reduce the heat to 300°F.
9. Top each tartlet with a broccoli floret. Brush each floret lightly with melted butter.
10. Bake the tartlets until golden, about 18 minutes.