| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Mike04 |
16 |
servings |
INGREDIENTS
| 2 |
lb |
Puff pastry |
| 1 |
lb |
Cooked sweet potato; skins removed, |
|
|
And cooled |
| 1 |
lb |
Macintosh apples; peeled, cored |
| 1/2 |
c |
Dark brown sugar |
| 1/4 |
c |
Molasses |
| 1/2 |
c |
Apple cider |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Mace |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Frangelico or Amaretto |
| 1/2 |
c |
Dried currants |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Citron |
| 1/2 |
c |
Walnuts |
| 3 |
|
Navel oranges; cut paper-thin |
|
|
Rounds |
INSTRUCTIONS
Preheat oven to 425 degrees. 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. In a
non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry
in 425 degree oven for about 7 minutes or until caramelized. Garnish
tartlets with whipped cream and orange slices. This recipe yields 16
tartlets.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C41)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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