Sweet Potato Tart Tatine
INGREDIENTS Tarte Tatin
2 large sweet potato peeled 3/4 cup brown sugar
3 star anise
2 cinnamon stick
1 tsp whiskey
Pinch of saltWater 8 tbs of unsalted butter Pastry 1 ½ cups of plain flour 2 tbs caster sugar 125g unsalted butter, chilled & chopped 1 egg 1-2 tsp chilled water 1 free range egg + 1 tbs milk – for brushing Cinnamon Pecans ¼ cup caster sugar 1-2 tsp ground cinnamon Pinch of salt 1 egg white 200g of pecans – roughly chopped Vanilla Cream Cheese 250g Philadelphia cream cheese, room temp 80ml cream 2 vanilla pods, seeds scraped out or 2 tsp of vanilla paste – more to taste if needed METHOD 1. Tarte Tatin – in a processor – pulse the flour & sugar 2. Add the chilled butter & pulse until fine breadcrumb look 3. Add the egg & pulse until comes together – add chilled water until it comes together as a ball in the processor 4. Remove from processor & shape into a thin disc & chill – once chilled roll out on a floured surface or between 2 pieces of baking paper into the shape of your skillet or tray 5. Peel & slice the sweet potatoes into approx 1.5 inch rounds – put aside until ready to construct 6. In the meantime, place the brown sugar, star anise, cinnamon, cloves, whisky & enough water that the sugar looks like wet sand – bring to the boil over medium high heat 7. Cook undisturbed for 3 to 4 minutes, producing syrupy-looking medium-size bubbles. 8. Uncover and cook until the syrup is a light amber or butterscotch color and its temperature reaches 160 degrees C. 9. Turn off the heat; the sugar will continue to cook in the pan. Once the temperature reaches 175 degrees C, whisk in the butter, one piece at a time, waiting until each addition is completely incorporated before adding the next. Taste & adjust with more whisky if needed 10. Pour the caramel into your skillet or fry pan 11. Arrange the sweet potatoes on top of the caramel, starting from the centre 12. Preheat oven to 180 degrees C 13. Cover with pastry, brush the pastry with egg/milk mix & place into the oven for 30-40mins 14. Once golden, remove from the oven & then carefully turn the pastry so the caramel & sweet potatoes are moving which means they will loosen from the pan – carefully place a large plate over the pan thats big enough & then carefully flip the tart over onto the plate in one quick motion. It should release well & all the caramel will ooze out over the tart – allow to cool slightly before serving 14. Cinnamon pecans – in a bowl combine all ingredients – toss well to coat 15. Pour out onto a line baking tray in a single layer & bake in 170 degree C oven for 20mins 16. Remove from oven – allow to cool completely – crumble for plating 17. Vanilla cream cheese – in a bowl combine the all ingredients well – taste & add more vanilla to your liking
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