2 pounds puff pastry
1 pound cooked sweet potato, skins removed, cooled
1 pound McIntosh apples, peeled and cored
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup apple cider
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup Frangelico or Amaretto
1/2 cup dried currants
1/2 cup raisins
1/2 cup citron
1/2 cup walnuts
3 navel oranges, cut in paper thin rounds
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.
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