Recipe courtesy of Michael Lomonaco
Total:
25 min
Active:
10 min
Yield:
16 tartlets
Level:
None

Ingredients

Directions

Preheat oven to 425 degrees F.

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.

On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized.

Garnish tartlets with whipped cream and orange slices.

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

Tamale Pie

Recipe courtesy of Ree Drummond

Meatloaf

Recipe courtesy of Ree Drummond

Turkey Meatloaf

Recipe courtesy of Trisha Yearwood

Turkey Meatloaf

Recipe courtesy of Ina Garten

Pecan Pie

Recipe courtesy of Trisha Yearwood

Turkey Meatloaf With BBQ Glaze

Recipe courtesy of Trisha Yearwood

Apple Pie

Recipe courtesy of Phyliss Pellman Good

Strawberry Rhubarb Pie

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking