WEEKDAYS 1e|12c|p

Carla Hall's Apple and Sweet Potato Tart with Brandy Pecan Glaze

Carla Hall
Servings: 2-4
30 to 60 min

A Sweet Ending to Thanksgiving

  • Ingredients
  • step-by-step directions
Carla Hall's Apple and Sweet Potato Tart with Brandy Pecan Glaze
  • 4 tart apples (peeled cored and quartered)
  • 2 sweet potatoes (peeled and cut into pieces the same size as the apples)
  • 1 flaky butter crust
  • ½ cup Brandy
  • ½ cup maple syrup
  • Lime zest and juice
  • 3 tablespoons butter
  • 1 cup chopped pecans (toasted)
  • Pinch of salt
  • Preheat oven to 400 degrees.
  • Prepare the brandy pecan glaze: Pour the brandy in a small pot and
    reduce by half. Add the lime zest, lime juice, maple syrup, butter and salt
    to taste. Bring mixture to a boil, then reduce heat and simmer for 5 – 7
    minutes. Add in pecans. Remove from heat and set aside.
  • Heat a 9” skillet to medium high heat. While
    searing the apples and sweet potatoes, place them alternately in the pan
    so they are squeezed tightly together. Pour ½ the syrup over.
  • Prepare crust by rolling it out 1/8 inch thick. Place crust on top of apples
    and sweet potatoes and tuck edges into the pan. Bake for 30 – 35 minutes
    or until crust is golden brown and apples and potatoes are soft enough for
    a toothpick to be inserted easily.
  • Remove pan from oven and let cool off a bit. Place a serving dish on top
    of pan, and carefully flip over. Crust will be on the bottom.
  • Serve warm with remaining sauce and vanilla ice cream. Enjoy!
Similar categories: Desserts Courses & Meals
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