This recipe is a quick and simple tart suggestion for Debra at Hapabento who loves her violet Sweet Potatoes and might one day foind herself in a hurry!

Beni Imo to Ringo no Tart /Violet Sweet Potato & Apple Tart

INGREDIENTS:

-Frozen Pastry: 2 sheets
-Beni Imo/Violet Sweet Potato: 3 small
-Apple: 1/4～1/2
-Dry raisins: as appropriate
-Eggs: 2
-Fresh cream: 100 cc/ml/1/2 cup
-Sugar: 100 g
-Cinnamon powder: as appropriate

RECIPE:

-Line a tart mold with the two frozen pie sheets one on top of the other. Fill the middle with weighted beans (used for cooking), leaving only a two-finger rim free. Dry bake for 20 minutes at 230 degrees Celsius.

-While the pie sheets are baking, peel the sweet potatato and cut them into thin strips. Wash the potatoes and drain. Wrap them in aluminum paper and steam for 25 minutes.

-Take the baked pie sheet out. Discard the weighted beans. Cutthe apple into thin strips like the potatoes. Fill the pie sheets with sweet potatoes, apples, and raisins.

-In a bowl, mix the eggs, sugar, fresh cream and cinnamon powder.
Pour over the tart. Bake for 40 minutes at 210 degrees Celsius.

NOTE:

Adults may add a dash of liqueur to the eggs!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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