Fruited Sweet Potato Tart

Servings: 14 servings

INGREDIENTS

4 lb Golden delicious or spartan
-apples,, peeled,
; cored
; sliced 1/4" thick
1/2 c Frozen unsweetened apple
-juice, thawed
; concentrate
3 1/2 lb Sweet potatoes; * see note
2 tb Packed dark brown sugar
Grated zest of 2 oranges and
-1 lemon
1/4 c Sherry
1 ts Ground cinnamon
1 ts Freshly grated nutmeg
3 Firm bananas; sliced, **see
; note
2 Ripe pears; peeled, halved
-cored
; cut into 1//4" slice
1 bn Dark grapes in season- or 12
-pitted
; prunes,
Poached in sherry
; and halved
1/2 c Melted cranberry or currant
-jelly, (for glaze)

INSTRUCTIONS

Preheat the oven to 375°F. Layer the apples in rows in a 3-quart rectangular or oval casserole sprayed with vegetable oil cooking spray. Brush with apple juice, cover, and bake for about 20 minutes (or in a microwave oven on high for about 5 minutes).

Peel the baked sweet potatoes and puree in a blender or food processor. When pureed, add the brown sugar, orange and lemon zest, sherry, cinnamon and nutmeg. Blend well.

Place half the sweet potato mixture over the cooked apples and smooth the surface. Arrange half the banana slices, sliced pears and grapes in diagonal rows over the sweet potato mixture. Cover with the remaining sweet potato mixture and arrange the remaining fruit in rows on top. Glaze the fruit with melted jelly, using all of the glaze. Bake at 375°F for about 30 minutes.

CHEF COMMENTS

* Scrubbed and baked in their skins until tender
** Sprinkled with 3 tbsp. orange juice

Tagged: desserts, sweetpotatotart, tarts add tags

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