Fruited Potato Tarts
Contributed by: News Canada
(NC) - A creamy sweet filling of mashed potatoes, apricots and cranberries fill this little tart. You can make your own pastry or use frozen tart shells for a conveniently quick dessert. The tarts will puff as they bake, but slowly deflate as they cool. A perfect topping is a dollop of whipped cream and sprinkle of nutmeg or cinnamon.
- 1 lb (500 g) round or long Ontario Potatoes, peeled and cubed
- 3/4 cup (175 mL) sweetened condensed milk
- 2 tbsp (25 mL) butter, softened
- 2 tsp (10 mL) vanilla
- 3/4 tsp (4 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- Pinch salt
- 2 eggs
- 6 dried apricots, finely diced
- 2 tbsp (25 mL) dried cranberries
- 2 cups (500 mL) all-purpose flour
- 2 tbsp (25 mL) granulated sugar
- Pinch salt
- 3/4 cup (175 mL) butter, cubed
- 1 egg
- 2 tbsp (25 mL) cold water
In bowl, combine flour, sugar and salt. Using pastry blender or fingers, cut butter into flour until coarse crumbs form. In small bowl, whisk egg and water together. Drizzle egg mixture over flour mixture and toss to combine. Using hands, bring dough together.
On lightly floured surface roll out dough to generous 1/4-inch (5-mm) thick. Using 4-inch (8-cm) round cookie cutter, cut out pastry circles and fit into muffin tins. Re-roll dough to fit 12 muffin tins. Refrigerate.
In pot of boiling water, cook potatoes about 20 minutes or until tender. Drain and let cool slightly; place in large bowl. Using electric mixer, beat potatoes until smooth. Add condensed milk, butter, vanilla, cinnamon, nutmeg and salt and beat until smooth. Beat in eggs, one at a time until well combined. Stir in apricots and cranberries.
Remove tart shells from refrigerator and fill with potato filling. Bake in centre of 375 F (190 C) oven 20 to 25 minutes or until pastry is golden and filling is puffed. Let cool completely.
Make-ahead: Refrigerate tarts in airtight container for up to 3 days. Bring to room temperature before serving.
Serving Size: Makes 12 Tarts