This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia , Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. 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, 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.