Best French Chicken Tart Recipes

BUTTER CHICKEN TARTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
• Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
• Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
• Spoon butter chicken mixture into the baked tart shells.
• Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.

FRENCH APPLE TART

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

FRENCH CHICKEN TART

Steps:

• Line a 10" tart or pie pan with unbaked pie crust. Layer cheese and chicken over pie crust. Sprinkle with flour and top with black olives - Refrigerate.
• In frying pan, melt butter over medium heat. Add onion rings, sugar, salt & pepper; cook, stirring frequently, until brown. Stir in chicken broth and lemon juice.
• Pour mixture over cheese and chicken in refrigerated pie crust. Arrange reserved onion rings over top and coat with cooking spray.
• Cover with foil and bake in 375º oven for 25 minutes. Remove foil and continue baking until golden brown, about 25 minutes.
• Let rest 15 minutes before slicing. Garnish with black olive slices and parsley.

CHICKEN TART

Steps:

• Sift the flour and a pinch of salt into a bowl.
• Rub in the butter and lard and mix to a stiff dough with cold water.
• Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
• Prick the base, line with foil and fill with dried beans.
• Bake at 400 F for 15 minutes.
• Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
• Cut the chicken into small pieces.
• Put the cream into a small saucepan and heat gently.
• Add chicken, lemon juice and tarragon, and season well with salt and pepper.
• Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.