Chicken Apple Tart

Cut the butter into small cubes. In a large bowl, combine the butter, flour and salt. Using your hands or a pastry cutter, cut the butter into the flour until it is pea size. Add the egg, using your hands to knead the dough into a ball. Wrap the dough in plastic and chill in the refrigerator for 1 hour.

Meanwhile, rinse the chicken under cold running water and blot dry with paper towels and cut into strips. Season the chicken with salt, pepper, cayenne pepper, lemon juice, lemon rind, ginger and crushed garlic. Set aside.

Trim and wash the leeks; cut into rings. In a skillet over medium-high heat, melt the butter. and add the chicken strips and saute until lightly browned on all sides. Remove from skillet and set aside. Add the leeks to the skillet and saute until slightly softened. Stir in the parsley and curry powder.

Combine the chicken broth and cornstarch, mixing until smooth. Pour broth over the leeks and bring to a boil and simmer for 2 minutes. Remove from heat and set aside.

In a small bowl, whisk sour cream and eggs together, season with salt and pepper and fold in the cheese.

Preheat the oven to 400º F. Roll the dough out thinly on a lightly floured work surface. Line a tart pan with with the dough; trimming any excess dough from the edges. Add chicken and vegetables.