Apple Sweet Potato Tarts

This recipe is from Liz Barbour of the Creative Feast combines fresh apples and sweet potatos into a lovely dessert!

Makes 8


  • 1 package puff pastry sheets,     cold
  • ¾ cup oats (rolled, not instant)
  • 3 tablespoons ground flaxseed
  • ½ teaspoon cinnamon
  • 1⁄3 cup light brown sugar
  • 2 tablespoons sugar
  • 1 ounce almond paste, crumbled
  • 4 tablespoons unsalted  butter, cut into small cubes
  • 2 Honey Crisp apples, peeled, cored and cut into 1-inch cubes
  • 2 Cortland apples, peeled, cored and cut into 1-inch cubes
  • 1 small sweet potato, about 1 cup, peeled and cut into thin slices
  • ¼ cup sugar


Heat oven to 375 degrees

  1. In a large bowl, combine the oats, flaxseed, cinnamon, sugars, almond paste and butter your hands until the mixture comes together in moist crumbs.
  2. Spray a muffin pan with nonstick coating. Cut each sheet of puff pastry into four squares. Place the pastry squares into the cups of a muffin pan.
  3. Toss the apples and sweet potatoes with ¼ cup sugar in a bowl. Divide the mixture among the pastry cups.
  4. Spread oat topping evenly over the apples and sweet potatoes.
  5. Bake for 35 minutes or until the crumb mixture is golden and the apples give off some juice and sweet potatoes are soft.
  6. Remove the tarts from the oven and let cool for 5 minutes.
  7. Remove the tarts from the pan and cool on a cooling rack for 10 minutes before serving.
  8. Serve with vanilla ice cream or whipped cream.

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