Step 1:Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.

Step 2:Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors.

Step 1:Combine sifted flour and 1 teaspoon salt. Cut in shortening until particles are size of peas. Sprinkle with about 5 tablespoons cold milk, adding just enough to make stiff dough. Shape into 6 balls. Roll out on lightly floured board to 6-inch circles and fit into 6 (5-inch) tart pans

Step 2:Fold edges under and build up high fluted rim. Pierce all over with fork tines

Step 3:Separate 1 egg. Beat egg white lightly and brush over bottoms and sides of shells. Bake below center of oven at 425F 15 minutes.

Step 4:Meanwhile, melt butter and saute bacon 1 minute. Add apple slices, cover and cook about 10 minutes, until apples are almost translucent. beat remaining whole eggs with remaining egg yolk. Add flour, half and half, remaining 1/2 teaspoon salt, nutmeg, caraway seeds and dry mustard and mix well.

Step 5:Sprinkle cheese evenly among tart shells, top with apples and bacon. Pour egg mixture into shells.

Step 6:Bake at 375F about 30 minutes, or until set in center. Cool to lukewarm before cutting.