Sweet Potato Tart Tatin
Sweet Potato Tart Tatin requires approximately 1 hour and 30 minutes from start to finish. This recipe serves 6 and costs $1.34 per serving. One serving contains 707 calories, 8g of protein, and 39g of fat. 89 people have tried and liked this recipe. A mixture of egg, puff pastry, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Leites Culinaria. Overall, this recipe earns a good spoonacular score of 51%. Similar recipes are Sweet Potato Tart Tatin, Sweet Potato Tart Tatin, and Cakespy: Sweet Potato Tarte Tatin.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
1 large egg
Ice cream, for serving (optional…but really, who are we kidding?)
1 tablespoon milk
1 sheet puff pastry, thawed (to make life easier, I use store-bought puff pastry, but only an all-butter kind, like Dufour, which gives the tart a rich flavor and tender texture)
1/8 teaspoon salt
3/4 cup sugar plus 1 tablespoon for pastry
1 1/2 pounds sweet potatoes (try to buy potatoes of relatively even width that have as few bulges as possible), peeled, ends removed, and sliced into 1/8-inch thick rounds
1 stick unsalted butter, cold, cut into 16 pieces
2 teaspoons vanilla extract
1/4 cup cold water
Equipment:
baking paper
baking sheet
oven
sauce pan
frying pan
candy thermometer
whisk
bowl
Cooking instruction summary:
1. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.2. Place the puff pastry on your work surface and cut out a 10-inch circle. Set the circle on the prepared baking sheet. Prick the pastry all over with a fork and refrigerate. Discard the puff pastry scraps or sprinkle them with sugar, bake until puffed and golden, and nibble while you wait for the tart to be done.3. Place 3/4 cup of sugar in a small saucepan and pour the cold water over the top. Gently stir with a spoon to make sure all of the sugar is wet. It should have the consistency of wet sand. Place a lid on the pan, slightly askew, and bring to a boil over medium-high heat. Simmer, keeping the pan mostly covered, until the syrup is clear and produces syrupy-looking, medium-size bubbles, 3 to 4 minutes.4. Remove the lid and continue to cook until the sugar is a light butterscotch color and its temperature reaches 320°F (160°C) on a candy thermometer. Turn off the heat but leave the pan on the burner. The sugar will continue to cook even though the heat is off. As soon as the temperature reaches 350°F (190°C), whisk in the butter, 1 piece at a time, waiting until each piece is completely incorporated before adding the next. Stir in the vanilla and the salt, and pour the caramel into a 10-inch cast iron skillet.5. Cover the caramel with the sliced potatoes, starting in the center and overlapping in a spiraling outward circle as you go. Top with the puff pastry circle.6. Beat the egg and the milk together in a small bowl. Brush the egg mixture over the pastry, then sprinkle the tart with the remaining 1 tablespoon of sugar. Bake the tart until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes.7. Let the tart cool in the skillet for 10 minutes before inverting it onto a large plate (make sure the diameter of the plate is larger than 10 inches!). Slice into wedges and serve with or without ice cream.
Step by step:
1. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the puff pastry on your work surface and cut out a 10-inch circle. Set the circle on the prepared baking sheet. Prick the pastry all over with a fork and refrigerate. Discard the puff pastry scraps or sprinkle them with sugar, bake until puffed and golden, and nibble while you wait for the tart to be done.
3. Place 3/4 cup of sugar in a small saucepan and pour the cold water over the top. Gently stir with a spoon to make sure all of the sugar is wet. It should have the consistency of wet sand.
4. Place a lid on the pan, slightly askew, and bring to a boil over medium-high heat. Simmer, keeping the pan mostly covered, until the syrup is clear and produces syrupy-looking, medium-size bubbles, 3 to 4 minutes.
5. Remove the lid and continue to cook until the sugar is a light butterscotch color and its temperature reaches 320°F (160°C) on a candy thermometer. Turn off the heat but leave the pan on the burner. The sugar will continue to cook even though the heat is off. As soon as the temperature reaches 350°F (190°C), whisk in the butter, 1 piece at a time, waiting until each piece is completely incorporated before adding the next. Stir in the vanilla and the salt, and pour the caramel into a 10-inch cast iron skillet.
6. Cover the caramel with the sliced potatoes, starting in the center and overlapping in a spiraling outward circle as you go. Top with the puff pastry circle.
7. Beat the egg and the milk together in a small bowl.
8. Brush the egg mixture over the pastry, then sprinkle the tart with the remaining 1 tablespoon of sugar.
9. Bake the tart until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes.
10. Let the tart cool in the skillet for 10 minutes before inverting it onto a large plate (make sure the diameter of the plate is larger than 10 inches!). Slice into wedges and serve with or without ice cream.
Nutrition Information:
covered percent of daily need
