Chicken Apple Tartlets
These little tartlets are wonderful served alongside a tomato soup, or you can eat them as appetizers.
INGREDIENTS | YIELDS 12 TARTLETS
- ½ cup grated Parmesan cheese
- 2 prepared pie crust rounds
- 1 (3-ounce) package cream cheese, softened
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme leaves
- 1 red apple, chopped
- 1 Granny Smith apple, chopped
- 1 (12-ounce) can dark and light meat chicken, drained
- ⅓ cup chopped celery
- ¼ cup chopped flat-leaf parsley
Preheat oven to 425°F. Sprinkle Parmesan cheese on work surface and press the pie crust rounds into the cheese; turn over.
Cut the dough into 3½″ circles and press, cheese side up, in muffin cups.
Bake for 10 to 12 minutes until cups are golden brown; remove to wire rack and cool completely.
In medium bowl, beat cream cheese until soft. Slowly add mayonnaise; beat until combined. Add lemon juice and thyme and mix well.
Add apple, chicken, and celery; mix well. When ready to serve, pile chicken mixture in the tarts, sprinkle with parsley and serve.
Prepared Pie Crust
Prepared pie crusts are found in the refrigerated dough aisle of your supermarket. All you have to do is let them stand at room temperature for 20 minutes, then unfold or unroll them. Use as directed on the package, or make into smaller tart shells.