Sweet & Savory Tarts

Your tart shells need not be full of butter to perfectly contain our sweet and savory filling! Enjoy the elegant and slimming tarts as a quick snack or serve them to guests at your next dinner party.

Photo: Edward Pond

By Diane Welland MS, RD

Serves: 12
Makes: 12 tarts

INGREDIENTS:

TART SHELL

• Hands-on time: 20 minutes. Total time: 1 hour, 40 minutes (includes freezing of peanut oil and refrigeration of dough).
• 1 oz unsalted roasted peanuts
• 1 cup whole-wheat pastry flour
• 1 1/2 cups whole-wheat flour
• 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup peanut oil, placed in freezer for a minimum of 1 hour or overnight
• 1/4 cup 1% milk
• 1 tbsp distilled white vinegar
• Equipment
• 12 4-inch fluted tart tins

CHICKEN & APPLE FILLING

Hands-on time: 10 minutes. Total time: 25 minutes.

• Olive oil cooking spray
• 12 oz boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 cup diced onion
• 2 medium red apples (12 oz; TRY: McIntosh or Honeycrisp), peeled, cored and diced into 1-inch pieces
• 1/4 tsp finely chopped sage
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 tbsp pure maple syrup
• 1 tbsp whole-wheat flour
• 1/2 tsp hot sauce, optional

INSTRUCTIONS:

TART SHELL

1. In the bowl of a large food processor, grind peanuts, about 1 minute. Add flours, baking powder and salt and pulse about 6 times, until mixed through. Add solid peanut oil and pulse another 4 to 5 times, until oil is mixed in.
2. In a small bowl, mix together milk, 1/4 cup ice water and vinegar. Place flour mixture in a medium bowl, pour in milk mixture and blend until dough just comes together. Do not knead. Halve dough, wrap each in plastic wrap and refrigerate for 15 minutes.
3. Preheat oven to 400°F. Remove 1 piece of dough from refrigerator (leave other in fridge until ready to use). Roll dough out into a 12- x 10-inch rectangle, about 1/8-inch thick. Place 4 tart tins upside down on dough. Cut a circle around each tart tin, 1/2-inch larger than tins. Flip over tin and place dough circle inside, press dough into tins to fit and remove excess around edges. Repeat for remaining 3 tins. Gather up dough ends, roll out for a second time and make 2 more shells. Then remove second piece of dough from refrigerator and repeat steps. Make a total of 12 tart shells.
4. Bake tarts in oven for 8 to 10 minutes, until slightly brown. Fill with Chicken & Apple Filling and serve.

CHICKEN & APPLE FILLING

1. Coat a medium saucepan with cooking spray and set on medium-high heat. Add chicken and onion and cook for about 4 minutes, stirring occasionally, until chicken is cooked through. Add apples, 1/2 cup water, sage, salt, pepper and maple syrup. Cook for 4 minutes, until apples are tender and some liquid has evaporated.
2. In a small bowl, combine flour with 1/4 cup water. Add mixture to saucepan and simmer for about 3 more minutes, covered, until sauce cooks and thickens. Add hot sauce, if desired. To serve, place 1/3 cup Chicken & Apple Filling in a warm or room-temperature tart shell
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