Sweet Potato Tarte Tatin: A Cozy Autumn Delight!

Whipping Up Your Tarte: The Steps

1. Melt that 200g of sugar in a pan until it turns into a deep golden caramel. Pour this liquid gold onto a non-stick tray (or parchment paper) and give it a moment to cool down. Once it’s set and hard, blend it to get a fine powder. Keep this caramel dust aside.

2. Time for the sweet potatoes! Clean, peel, and slice them into thin rounds. I prefer using a mandoline, but if you have ninja-like knife skills, more power to you! Now, in a square baking dish, sprinkle a layer of your caramel powder. On top, place your sweet potato slices and a sprinkle of sea salt. Keep layering, and make sure the topmost layer is your caramel dust.

3. Seal your creation with some aluminum foil and pop it into an oven preheated at 100°C (212°F) for an hour. Then, crank up the heat to 150°C (302°F) for another hour. For the grand finale, remove the foil and let it bake at 165°C (329°F) to get that perfect caramelization. It should take about 25 minutes. Let your tarte cool a bit after.

4. Roll out your puff pastry and lay it over the cooled tarte. Bake this beauty at 170°C (338°F) for about 20 minutes, or until the pastry is golden brown. Once out of the oven, gently flip and unmold your tarte. And voilà!

Now, for the best part: the toppings. But wait, there’s more! Head over to the next page to find out.