Danish tartlets (tarteletter) with summer fricassée – creamy chicken fricassée in crisp puff pastry shells.
Tarteletter with summer fricassée are the very essence of Danish summer food. Crisp puff pastry shells filled with a rich, creamy fricassée of chicken, green asparagus, carrots and plenty of peas. A classic that never goes out of fashion, and one that is always greeted with enthusiasm around the dinner table.
I use frozen peas in the fricassée itself and like to top it with fresh peas when they are in season. They add a little extra bite and a lovely sweetness. If you like, you can of course use fresh peas throughout, but that is where my patience runs out, I have to admit.
This is the kind of dish that children and adults alike love. At our house it went down a treat, even if some of the vegetables were discreetly pushed to the side of the plate. The creamy sauce and the crisp pastry shells are simply hard to resist.
An easy, comforting summer dish that works just as well on a weeknight as when the whole family gathers around the table.
Danish tartlets (tarteletter) with summer chicken fricassée
Ingredients
The chicken
- 1 whole chicken, about 1300 g
- or
- 700 g chicken breasts
- Water + 2-3 stock cubes
- Vegetables for the stock – e.g. carrot, onion and celery
- 10 peppercorns
Sauce
- 60 g butter
- 3 tbsp plain flour
- 600-700 ml cooking liquid from the chicken, or stock
- 100 ml cream
- Lemon juice
Vegetables
- 250 g carrots, cut into small pieces
- 1 bunch green asparagus, cut into bite-sized pieces
- 200 g frozen peas, thawed
To serve
- Tartlets ready-made puff pastry tartlet shells
- A little fresh green garnish for the top
- A few fresh peas, if in season (optional)
Method
The chicken
- Put the chicken in a large pot and pour over enough water to just cover it. Bring to the boil and skim off any foam.
- Add the stock cubes, a few mixed vegetables, the peppercorns and salt, and let the chicken simmer gently, covered, for about 45 minutes – depending on its size. Ideally, let it rest in the liquid for a further 20-30 minutes afterwards.
- Let the chicken cool slightly before picking the meat off the bones – cut the meat into bite-sized pieces.Meanwhile, reduce the stock a little – ideally with the chicken carcass added back in.
- Strain the stock through a fine-mesh sieve.
The sauce and vegetables
- Boil the carrots in a little lightly salted water for 4-5 minutes. They should be just tender but still have some bite. Rinse under cold water and set aside.
- Melt the butter in a saucepan and whisk in the flour. Let it cook through over a medium heat for a couple of minutes, whisking thoroughly all the while.
- Add the stock a little at a time, whisking well after each addition. Pour in the cream and let the sauce simmer gently for 5-10 minutes. Whisk regularly so it does not catch on the bottom.
- Season to taste with lemon juice, salt and freshly ground pepper, and adjust the consistency with a little more stock if needed.
- Add the carrots, asparagus, peas and chicken to the sauce and heat through until everything is piping hot.
- Meanwhile, warm the tarteletter in the oven according to the instructions on the packet.
- Serve with a little fresh green garnish on top – and a few fresh peas, if they are in season.
Nutrition
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