Apple and sweet potato tarts

Over the last two weeks, I have made two tarts and I am very happy with how both turn out. First tart is an apple one, with frangipane filling and the second tart is a sweet potato one, with, of course, sweet potato filling. I have used the same shortcrust pastry base for both tart crust with the ratio 2:1 of flour to butter. The only exception was to add some almond meal for the sweet potato crust. It really gave a crunchy base which was what I was looking for.

SHORTCUT PASTRY

For a 9inch tart pan

Ingredients:
250g all-purpose flour
125g butter
5-8 tbs of cold water

Variation:
50g almond meal

Method:
1. Cut your butter into small cubes.
2. Put the butter and sifted flour in a food processer. Pulse until the mixture resemble crumbles.
(Otherwise, useyour thumb and index finger to form the crumbs)
3. Add a tablespoon of water at a time, until it forms a dough.
4. Put the dough on a flat surface and form into a ball. Cover with cling wrap and rest for at least 30 minutes in the fridge

5. Remove from the fridge. Roll out dough in between 2 baking paper.
6. Place onto the tart dish. Prick with a fork. Place a piece of baking paper and your baking beads or rice.
7. Put back in the fridge for at least 15 minutes.
8. Blind bake for 15 minutes at 180 degrees. Remove the baking bead and bake for another 10 minutes.
9. Your tart shell is ready to be used.

APPLE TART

 

 

 

 

 

 

 

SWEET POTATO TART