- 11/2 Cups flour
- 1 Teaspoon salt
- 1 Cup cold butter, chopped
- 1/3 Cup ice water
- 4 chicken thighs, boned
- Salt and pepper; to taste
- 1 Tablespoon canola oil
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 Tablespoon curry powder
- 2 Cups chicken stock
- 3/4 Cup chopped California raisins
- 1 large potato; cooked, peeled and sliced crosswise 1/8-inch thick
- 1 egg yolk, lightly beaten
Place flour, salt and butter in bowl and, using a pastry cutter or fork, cut butter into flour until it forms pea-sized crumbs. Add water and mix until just combined (the dough should have visible chunks of butter). Shape into disk, wrap in plastic wrap, and chill for at least 1 hour.
Season chicken with salt and pepper. Heat canola oil in large sautépan over medium heat; add chicken and cook for 2 minutes on each side or until golden brown. Add onion, carrot and celery and cook for 8 to 10 minutes or until vegetables are caramelized. Stir in curry powder and cook 2 minutes. Add stock; cover and cook over medium-low heat for 30 to 40 minutes or until chicken is tender. Remove chicken when cool. Strain braising liquid through fine-mesh sieve and set aside. Shred chicken; stir in raisins; and season to taste with salt and pepper.
Roll out chilled dough to 1/8-inch thick and cut 12 circles each 3 inches in diameter. Place six 3-inch tart rings on parchment-lined baking sheet and press a dough circle in each. Add and press a 1/4-inch thick layer of chicken on top of dough circle in bottomw of each mold. Divide and layer potato slices over chicken. Divide and gently press remaining chicken into tart molds and cover with remaining dough circles. Seal edges of dough and chill for at least 30 minutes. Brush tops of tarts with beaten egg yolk and bake at 375°F for 35 to 40 minutes, or until golden brown.
Heat and simmer reserved braising liquid over medium-high heat for 20 to 30 minutes, until reduced to about 3/4 cup. Season to taste with salt and pepper.
Spoon sauce into center of each serving plate. Remove ring and cut each tart in half; and arrange 2 halves with tips together to form a V on top of sauce.
From: Charlie Trotter Cooks at Home, Ten Speed Press, 2000