Sweet potato & apple tart
This Sweet Potato & Apple Tart features a creamy ricotta filling enhanced with cinnamon and rosemary, neatly layered with sweet potato and apple slices in a flaky puff pastry crust. It’s a perfect dish for brunch or dessert, showcasing a delightful blend of sweet and savory flavors.
Cook time 30 min
Prep time 15 min
Ingredients:
1 sheet puff pastry1 cup ricotta cheese
1 tsp cinnamon
1 sweet potato
1 apple
1 tbsp butter
2 tsp brown sugar
1 tsp rosemary
This Sweet Potato & Apple Tart is a delightful combination of sweet and savory flavors. The creamy ricotta cheese paired with the warm spices of cinnamon and rosemary brings out the natural sweetness of the sweet potato and apple, all encased in a flaky puff pastry. It's an easy yet elegant dish that's perfect for a cozy brunch or a delicious dessert.
Instructions:
- Preheat your oven to 200°C (392°F).
- Unroll the sheet of puff pastry onto a baking tray lined with parchment paper. If necessary, use a rolling pin to ensure the pastry is evenly spread.
- Lightly score a border about 1 inch (2.5 cm) from the edge of the pastry with a knife, being careful not to cut all the way through. This will help create a raised edge for your tart.
- Peel the sweet potato and cut it into thin slices, preferably about 1/8 inch (3mm) thick for even cooking.
- Core and thinly slice the apple, leaving the skin on for added texture and flavor.
- In a bowl, combine the ricotta cheese with 1 tsp of cinnamon. Mix well.
- Spread the cinnamon-ricotta mixture evenly over the base of the puff pastry, staying within the scored border.
- Arrange the sweet potato slices on top of the ricotta mixture in a single overlapping layer.
- Arrange the apple slices over the sweet potato layer in a similar fashion.
- In a small saucepan or microwave-safe bowl, melt the butter.
- Stir in the brown sugar and rosemary until well combined.
- Drizzle the butter mixture evenly over the layers of sweet potato and apple.
- Transfer the tart to the preheated oven and bake for about 25-30 minutes, or until the puff pastry is golden brown and the sweet potato slices are tender.
- Remove the tart from the oven and let it cool slightly on a wire rack before slicing.
- Serve warm or at room temperature.
Creating this Sweet Potato & Apple Tart is simple and rewarding. The balance of sweet, creamy, and savory flavors will impress your guests and become a favorite go-to recipe for gatherings or a sweet treat at home. Enjoy each bite of this comforting and flavorful tart.
Sweet potato & apple tart FAQ:
Bake the tart in a preheated oven at 200°C (392°F) for about 25-30 minutes. The pastry should be golden brown, and the sweet potato slices should be tender.
The sweet potato is properly cooked when it is tender and easily pierced with a fork. Baking should achieve a soft texture while maintaining some structure.
Yes, you can substitute ricotta cheese with cottage cheese or cream cheese for a different flavor and texture. Just ensure the consistency remains smooth.
Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
You can use a pie crust or a shortcrust pastry as an alternative to puff pastry. However, the texture will differ, resulting in a less flaky crust.
Tips:
- Preheat your oven to 375°F (190°C) to ensure a crisp and evenly baked pastry.
- Peel and thinly slice the sweet potato and apple to ensure they cook evenly and fit well in the tart.
- To avoid a soggy bottom, you can blind bake the puff pastry for 5-7 minutes before adding the filling.
- Mix the ricotta with cinnamon and rosemary beforehand to ensure even distribution of flavors.
- Arrange the sweet potato and apple slices in an overlapping pattern for an appealing presentation.
- Brush the top of the tart with melted butter and sprinkle with brown sugar to achieve a beautiful caramelized finish.
Nutrition per serving
6 ServingsCalories 350kcal
Protein 8g
Carbohydrates 33g
Fiber 2.53g
Sugar 6g
Fat 22g
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