cups Gold Medal® all-purpose flour
to 8 tablespoons cold water
can (23 oz) sweet potatoes, drained and 2 tablespoons syrup reserved
cup packed brown sugar
teaspoons pumpkin pie spice
cup evaporated milk
Whipped topping or whipped cream, if desired
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1Heat 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).
2Divide 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.
3Cut 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.
4In 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.
5Reduce 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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 204 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 29.8mg||9 %|
|Sodium 125.7mg||4 %|
|Potassium 334mg||9 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 59.4g|
|Protein 10.1g||14 %|
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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: 487
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