| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Dried cranberries or raisons |
| 1/2 |
c |
Heavy cream |
|
|
Cinnamon |
| 1 |
|
Inch pie dough or sweet dough; up to 9 |
| 3 |
tb |
Honey |
| 3 |
|
Sweet potatoes; (roasted and peeled) |
|
|
Brown sugar and bread crumbs |
| 1 |
|
Egg for egg wash |
INSTRUCTIONS
Mix together the eggs, cinnamon, brown sugar and heavy cream. Lay out the
dough, slice the sweet potatoes and arrange in the center of the dough
circle leaving a one and half inch border all the way around the potatoes.
Drizzle the honey over the top of the sweet potatoes and pull the edges of
the dough up on top of the outer edge of the sweet potatoes making sure
that there is a water tight seal. Slowly pour the custard over the sweet
potatoes being careful not to over flow the tart. Brush the exposed dough
with egg wash and cover the top with a mix of brown sugar and bread crumbs.
Bake at 375 degrees for approximately 45 min. or until the custard is
completely set.
MasterCook formatted by Martha Hicks using Buster 2.0d.
Recipe by: Courtesy of Kurt Fleischfresser of The Coach House
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Mar 8, 1998
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