Caramel Sweet Potato Tart

 

Serves 6

1. Lightly grease a 9” shallow pie tin.
2. Place pastry onto work surface then place pie tin onto pastry.
3. Use a sharp knife to trace around tin edge to form a circle of pastry, discarding pastry trimmings.
4. Place pastry circle onto a parchment-lined baking sheet and refrigerate until needed.
5. Preheat oven to 375oF.
6. Peel sweet potatoes, thinly slice using a mandolin, cover, and set aside.
7. Place sugar and water into a saucepan, stir to mix.
8. Place over a low heat and cook, stirring constantly, until sugar completely melts.
9. Increase the heat to medium and cook, without stirring, until sugar syrup caramelizes and is light golden in color.
10. Remove from heat; gradually stir in chopped butter, mixing well until combined.
11. Add vanilla, nutmeg, and cinnamon and mix well.
12. Working quickly, pour caramel into the base of prepared pie tin and spread to coat the base of the tin.
13. Cover caramel with sweet potatoes slices, starting in the center and overlapping in spiraling circle.
14. Top with pastry round, tucking the edges of the pastry down.
15. Use a sharp knife to make a few slits in the top of the pastry then bake in preheated oven for 40–45 minutes or until pastry is golden and puffed.
16. Remove from oven and allow tart to stand 10 minutes before inverting tart onto a serving plate.
17. Slice into wedges and serve warm with ice cream.

TIP:

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