Sweet Potato Tarts

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Sweet Potato Tarts

 

Crust:

1 1/4 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon salt

3/4 cup plus 2 tablespoons butter, chilled and cut into pieces

1/3 cup ice water

 

Filling;

2 cups cooked mashed sweet potatoes

3/4 cups sugar

2 tablespoons melted butter or margarine

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

3/4 to 1 teaspoon ground nutmeg

1/2 teaspoon grated orange rind

dash salt

 

Sift flour, sugar and salt into mixing bowl. Using a pastry blender or

two knives, cut butter into flour until mixture resembles coarse meal.

Sprinkle ice water over dough, mixing quickly, just until dough forms a

soft ball. Wrap dough in plastic wrap and refrigerate for I hour. On a

lightly floured surface, use a floured rolling pin to roll out dough to

1/8-inch thickness. Cut dough into circles about 1/4-inch larger than

tartlet pans. Press dough into pans; trim excess around edges.

Refrigerate 30 minutes. Heat the oven to 400 degrees. Place small pieces

of foil on dough and weight foil with dried beans or pie weights. Bake

10 minutes. Remove weights and foil, and bake 3 to 5 minutes or until

very lightly browned. Cool completely before

removing tart shells from pans. To make filling: Beat sweet potatoes,

sugar, butter, orange juice, vanilla and nutmeg in large mixing bowl

until blended. Fill a pastry bag with filling and fill each tart shell

with sweet potato filling, or spoon filling into each tart shell and

place on cookie sheet. Bake until filling is done, about 15 to 20

minutes or until lightly brown.

Makes about 16 tarts.

 

 

A mother of 7, I need to lay down.

 

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