Saturday, December 4, 2010

Sweet Potato Tartlets - better late than never right? Right?

Ok, here finally is my response to my sisters cry for written form anyway. I did call her and get her this recipe in time for her holiday meal for the record. I don't usually leave her hanging as this site was basically created to inspire her culinary adventures. This recipe also gets a high recommendation from Kenny "Mr Man U" Leahy. He ate a couple of these over the Thanksgiving holiday and either lies well, or did greatly enjoy them. I think this is a dead easy recipe that is a little fresher tasting than your average pumpkin pie, and a little easier too. Also, Miguel (my brother in-law), just for the record, scooping out the filling that my sister made into the pre-made pie crust that TESCO made, doesn't quite qualify you to make the statement "well, I made the desserts", but I least you were in the kitchen. :)

First up, the pastry crust. A quick note, the real key to this is using COLD butter and shortening, and ICE COLD water. Also, this is a basic recipe. You can get a LITTLE creative and add flavors if you like, but don't upset the overall ratios too much. Pastry cooking is a fickle bitch. I am usually a much better savory chef because it's less science and more feel and intuition. Taste it, adjust it, add this, add that. You can't do that in most pastry/dessert, and if you do make a mistake, you usually don't know until it's time to chuck everything in the trash and whip up some berries and whipped cream as a substitute dessert. So, ranting aside, get the basic recipe down first, so you understand the process, then try some variations on the theme.

1.5 cups + 2 tblsp AP Flour
1 tblsp sugar
1/2 tsp salt
1 stick unsalted butter, cut into 1/4 inch cubes and chilled
2 tblsp shortening (also cold)
5 tblsp (or so, maybe 4, maybe 6) ice water - you love this sort of vagueness in recipes, I know

1)Sift together flour, sugar, and salt
2)Add butter and shortening. Rub them between your fingers until the mixture takes on a coarse crumb texture.
3)Add ice water 1 tblsp at a time, just until the dough comes together.
4)Shape and smooth the dough, then wrap in plastic and refrigerate for 30 minutes

1/2 stick butter
1 c brown sugar
2 eggs
1/4 cup Heavy Cream
1 vanilla bean (you could sub 1/4 tsp of real vanilla extract....I suppose)
3 tblps AP flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp fresh-grated nutmeg
1/2 tsp ground ginger
2 lg sweet potatoes, peeled, cubed, and boiled until soft

1)Using a egg beater, beat together the butter and sugar until smooth and creamy
2)Add eggs and beat for 30 seconds
3)Add heavy cream and vanilla, continue mixing
4)Add sweet potatoes, flour, salt, and spices gradually and continue to beat until smooth.
5)Preheat oven to 320. Get out your dough and roll on floured board until nice and thin. Using a small-medium cookie cutter, punch out dough and place in a small-medium muffin pan. The size you punch out the dough should be determined by the size of your muffin pan. The dough should just come up the edges but not overlap.
6)Scoop out the filling and fill the dough 3/4 full. Bake until filling is just set and pastry is turning a nice golden brown on the edges.

Hope you all enjoy this recipe, even if you have to stash it until next Thanksgiving.

1 comment:

  1. Nick,
    Thank you. i made them for my party on Friday.