Chicken Tart and Apple Dumplings

I got this tart recipe from America’s Test Kitchen’s “6 Ingredient” edition. It was ridiculously simple, even for those who are baking-challenged. You could substitute pretty much anything you want for the filling, use whatever you have in the pantry.

Chicken Tart – adapted from America’s Test Kitchen
1 raw pie crust (the kind you unroll from the plastic, they come in packs of 2)
1/4 cup chicken broth
2 cups chopped frozen spinach
1 wedge brie (or 1 block cheddar), cut into small cubes or shredded
2 cups cooked chicken (easiest way is to buy a cooked rotisserie chicken and pick it apart)
salt and pepper
optional: chopped walnuts or almonds

Put chicken broth, spinach, chicken, nuts (if you want) and half of however much cheese you choose in a microwave safe bowl, microwave for 45 seconds. Stir, add salt and pepper to taste. Lay out the pie crust on a baking sheet covered in parchment paper. Put filling in the center and crimp up the sides of the dough to contain the filling. Bake at 400 for 15 minutes.

Now, what do you do with the other roll of pie dough?

You make apple dumplings.

Apple Dumplings:
2 Granny Smith apples, peeled and cored (or cut into quarters)
1/4 cup sugar
1 tbsp vanilla (or more if you like more vanilla)
1 tsp cinnamon
4 tbsp butter
whipped cream or ice cream for topping

Put vanilla, sugar, and butter in a small saucepan, heat slowly and stir until melted and combined. Remove from heat. Cut pie dough in half. (If you want to get fancy, you may want to then roll out the dough to make each piece a uniform circle, but you don’t have to.) Place each apple in the center of its half of pie dough. Spoon some of the sugar mixture on top of each apple until you have used about half of the sugar mixture. Roll the dough up around the apple and pinch it shut. Place dumplings in a pyrex dish or pan. Spoon remaining sugar mixture over top of dumplings. Cook at 350 for 40 minutes. Top with whipped cream or ice cream, or just eat plain.