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Candied Yams and Apples Tarte Tatin CARLA HALL

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Carla’s Candied Yams and Apples Tarte Tatin will be an instant classic!

5 tablespoons butter
2/3 cup brown sugar
1/2 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup bourbon
2 medium sweet potatoes (peeled, thinly sliced into rounds)
2 Granny Smith apples (peeled, cored, thinly sliced into rounds)
1/4 cup flour (for dusting)
1 sheet frozen puff pastry (thawed)
1/2 cup pecan pieces

Preheat the oven to 400ºF.
Heat a 10-inch nonstick skillet over medium high heat. Add the butter, brown sugar, orange juice, cinnamon, nutmeg, ginger, salt and bourbon. Bring to a boil and cook for about 2 minutes. Remove half of the sauce to a large bowl and set aside.
Remove the skillet from the heat and begin shingling the sweet potato slices in a tight circle until the entire bottom of the skillet is filled.
Toss the remaining sweet potatoes and apples with the reserved sauce. Making sure to separate the pieces, add the sweet potatoes and apples on top of the sweet potato layer in the pan, pressing down to make sure its even.
On a lightly floured surface roll out the puff pastry until it is slightly larger than the skillet. Top the apples and sweet potatoes with the puff pastry making sure to tuck in the edges.
Transfer to the oven and bake for 25-30 minutes until the puff pastry is golden brown and cooked. Remove from oven and invert onto a plate. Top with pecan pieces, slice and serve.
Tip: Don’t hesitate! The longer you allow the tarte tatin to cool, the harder it is to flip!

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