Brown Sugar-Sweet Potato Tarts

Name: Brown Sugar-Sweet Potato Tarts
Prep time: 30 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 2 2/3 cups Gold Medal™ all-purpose flour; 1 teaspoon salt; 1 cup shortening; 7 to 8 tablespoons cold water; 1 can (23 oz) sweet potatoes, drained and 2 tablespoons syrup reserved; 3/4 cup packed brown sugar; 3 eggs, beaten; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 cup evaporated milk; Whipped topping or whipped cream, if desired

Save Recipe

Prep 30 min
Total 1 hr 45 min
Ingredients 11
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Sweet potato is a tasty twist to pumpkin. Eye-catching tarts are a fun addition to the dessert table.

by Qué Rica Vida Cocina

Updated Jan 5, 2012

Save
Share
Keep Screen On

Ingredients

Pastry

2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water

Filling

1 can (23 oz) sweet potatoes, drained and 2 tablespoons syrup reserved
3/4 cup packed brown sugar
3 eggs, beaten
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup evaporated milk
Whipped topping or whipped cream, if desired

Directions

1

Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2

Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
3

Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
4

In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
5

Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.

Expert Tips

tip 1
Add a little glitz by sprinkling pastry leaves with coarse white sparkling sugar instead of granulated sugar.
tip 2
Try not to stretch the pastry when you fit it into the tart pans. It will shrink during baking if it's stretched.