2 lb Puff pastry
1 lb Cooked sweet potato; skins
-removed,
And cooled
1 lb Macintosh apples; peeled,
-cored
1/2 c Dark brown sugar
1/4 c Molasses
1/2 c Apple cider
1 ts Cinnamon
1/2 ts Mace
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Nutmeg
1/2 c Frangelico or Amaretto
1/2 c Dried currants
1/2 c Raisins
1/2 c Citron
1/2 c Walnuts
3 Navel oranges; cut
-paper-thin
Rounds
Preheat oven to 425 degrees. Cut puff pastry into 4-inch squares and fit
into fluted individual tartlet pans or brioche tartlet tins. Cover with
parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or
until golden brown. Remove from oven. Lift out parchment and weights and
cool tartlets on a rack. Place the sweet potato pulp in a food processor.
Add the apples and pulse until coarse. Add the sugar, molasses, cider,
cinnamon, mace, ginger, cloves, nutmeg and Frangelico or Amaretto and pulse
to combine. Fold in the currants, raisins, citron and walnuts. Pour equal
amounts of the filling into baked tartlet shells and refrigerate. In a
non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry
in 425 degree oven for about 7 minutes or until caramelized. Garnish
tartlets with whipped cream and orange slices. This recipe yields 16
tartlets.
Yields
16 servings