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Brown Sugar-Sweet Potato Tarts

Sweet potato is a tasty twist to pumpkin. Eye-catching tarts are a fun addition to the dessert table.

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  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 8

Pastry

2 2/3
cups Gold Medal™ all-purpose flour
1
teaspoon salt
1
cup shortening
7
to 8 tablespoons cold water

Filling

1
can (23 oz) sweet potatoes, drained and 2 tablespoons syrup reserved
3/4
cup packed brown sugar
3
eggs, beaten
1 1/2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
cup evaporated milk
Whipped topping or whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
  • 3 Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
  • 4 In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
  • 5 Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.

EXPERT TIPS

Expert Tips

Add a little glitz by sprinkling pastry leaves with coarse white sparkling sugar instead of granulated sugar.

Try not to stretch the pastry when you fit it into the tart pans. It will shrink during baking if it's stretched.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
620
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
8g,
8%
Trans Fat
4 1/2g
4 1/2%
),
Cholesterol
85mg
85%;
Sodium
540mg
540%;
Total Carbohydrate
78g
78%
(Dietary Fiber
4g
4%
  Sugars
40g
40%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
8%;
Calcium
15%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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