Preheat oven to 425 degrees. Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack. Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate. In a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree oven for about 7 minutes or until caramelized. Garnish tartlets with whipped cream and orange slices. This recipe yields 16 tartlets. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C41) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 16 servings|
|Calories from Fat: 217 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 146.2mg||5 %|
|Potassium 241.2mg||6 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 46.1g|
|Protein 5.3g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 421
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