Sweet Potato Tarte Tatin

Sweet Potato Tarte Tatin

I was at the Dr’s office the other day and in the waiting room they had on a show called The Chew. I don’t watch day time TV, but I am so very, very, and I mean VERY glad I was there with pen and paper in hand that day. On thanksgiving, I will be giving thanks for this recipe, it is that good.

“Tarte tatin” means an upside-down tart in which the fruits used are caramelized in butter and sugar before the tart is baked.

This conglomeration of yumminess is pure, ecstasy. It’s the perfect amount of sweet, gooey and chewy. And I think it’s a fantastic change up on the usual pumpkin pie everyone makes  for Thanksgiving. It’s decadent and oh so satisfying to the palate and to the eye. The Mascarpone topping makes the whole thing taste like something out of  fancy schmancy restaurant. 

Seriously, I did the eye roll thing everyone does when they taste heaven. Go ahead… you know you want to.

Ingredients:

2 – sweet potatoes

1/2 cup- granulated sugar

6 Tablespoons – Unsalted Butter

1 – tsp. cinnamon

Pinch – salt

1 – Puff Pastry (store bought), allow to come to room temp on a plate while you do the rest of the prep

1 cup – Mascarpone (Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging.)

1/2 cup –  confectioner’s sugar

Directions:

Preheat oven to 375 degrees

Microwave your sweet potatoes for 6 minutes

Allow to cool, then peel and cut potatoes in half lengthwise, cut the half in half lengthwise again, then across making about 1/4 inch pieces. Set aside.

In a 9-inch skillet that can also be put in the oven, place your sugar in the skillet over medium heat and allow to cook for one minute. Swirl this around and the sugar starts to turn golden. (Important: Do not use utensils only swirl the pan.) Swirl until it starts to turn brown.

Add your pats of butter now and continue to swirl it into the sugar. Add your cinnamon and pinch of salt. It should all be a syrupy brown and all mixed. (You can stir it at this point with a utensil, if you like)

Remove skillet from heat and add your sweet potatoes in a swirl around the outside, then fill in the center as neatly as you can. (Remember: this will be flipped upside down and this will be your top.)

Open your store bought puff pastry and lay it on top of the skillet. Tuck the points of the square pastry under and into the skillet, pressing around the edges of the skillet with the pastry. (Think “pocket” for sweet potatoes.)

Place skillet in the oven and bake for 35-40 minutes until golden brown. The puff pastry will really puff, but don’t worry, this will go down a bit after removing from the oven.

Make your topping now:

Mix the Mascarpone cheese and confectioners’ sugar with a hand mixer until well blended and sit aside.

When tarte is done, allow to cool for about 10 minutes. Put a plate that covers the pan (if not a bit bigger) on top of the pan and FLIP the plate and the pan over. (Say a prayer…) Please, let this turn out nice… amen.

Slowly maneuver the plate up and off the tarte and gasp like I did with the beauty of such a decadent looking dessert.

Cut into pieces and top with a dollop of Mascarpone topping and see if your eyes roll with delight. Happy Thanksgiving!

Sweet potatoes in skillet with sugar mixture

Puff pastry on top of skillet

Puff pastry tucked in

Done

Plate on top of skillet (once cooled)

Flipped. (say your prayer here that it turns out)

Ta Da!