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Receta Chicken, Butternut Squash & Pecan Tart
by Julia Ann Souders

Chicken, Butternut Squash & Pecan Tart

An entree good enough for dessert. Combining the fruits of fall in a ginger pastry.

Adapted from Country Living Magazine, Nov. 1998.


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Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • PASTRY
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon sea salt
  • 1/4 cup cold butter
  • 1/4 cup cold vegetable shortening
  • 4-5 tablespoons ice water
  • TART FILLING
  • 3 cups parboiled butternut squash cut in 1/2 inch cubes
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fresh nutmeg, grated
  • 1 cup cooked chicken, diced in 1/2 inch cubes
  • 1/2 cup finely diced apple
  • 3/4 cup coarsely broken pecans

Direcciones

  1. Preheat oven 350 F. Grease a 12 inch tart pan or 12 inch pie pan.
  2. PASTRY
  3. Combine flour, sugar, ginger and salt in bowl.
  4. Use a pastry blender to cut in the butter and shortening until dough is the size of peas.
  5. Add the ice water tablespoon at a time.
  6. Mix with a fork until dough hold together.
  7. Shape into flat disc, wrap in wax paper and chill 30 minutes.
  8. Lightly flour bread board and roll out into a 13 inch circle.
  9. Fit into the tart pan or pie pan, trim the edge.
  10. Cover with damp cloth while assembling the filling.
  11. FILLING
  12. Peel and parboil butternut squash until tender not mushy, drain.
  13. Cut squash into 1/2 inch cubes, set aside.
  14. In a large bowl, combine honey, sugar, melted butter and 2 eggs.
  15. Add the cinnamon and nutmeg, stir until well blended.
  16. Add diced chicken, squash, apple and pecans.
  17. Fold in batter until ingredients are coated.
  18. Pour into prepared pastry.
  19. Bake for 45 to 50 minutes or until filling is set.
  20. Cool on rack slightly before removing rim of tart pan.
  21. Serve while hot.