Carla Hall's Apple and Sweet Potato Tart with Brandy Pecan Glaze

Name: Carla Hall's Apple and Sweet Potato Tart with Brandy Pecan Glaze
Total time: 1 h
Yield: 2
Ingredients: 4 tart apples; 2 sweet potatoes; 1 flaky butter crust; 1/2 c. brandy; 1/2 c. maple syrup; 1 lime zest and juice; 3 tbsp. butter; 1 c. chopped pecans; 1 pinch salt

By Carla HallPublished: Nov 11, 2011

Be the first to review!

Yields:

Total Time:

1 hr

Jump to recipe

Try this dessert by Chef Carla Hall, which will leaving you wanting seconds and thirds!

Tune into ABC's The Chew for more recipes and ideas from Carla Hall as well as Michael Symon, Mario Batali, Clinton Kelly and Daphne Oz.

Advertisement - Continue Reading Below

Directions

1. Step 1Preheat oven to 400 degrees F.
2. Step 2Prepare the brandy pecan glaze: Pour the brandy in a small pot and reduce by half. Add the lime zest, lime juice, maple syrup, butter and salt to taste. Bring mixture to a boil, then reduce heat and simmer for 5 – 7 minutes. Add in pecans. Remove from heat and set aside.
3. Step 3Heat a 9” skillet to medium high heat. While searing the apples and sweet potatoes, place them alternately in the pan so they are squeezed tightly together. Pour 1/2 the syrup over.
4. Step 4Prepare crust by rolling it out 1/8 inch thick. Place crust on top of apples and sweet potatoes and tuck edges into the pan. Bake for 30-35 minutes or until crust is golden brown and apples and potatoes are soft enough for a toothpick to be inserted easily.
5. Step 5Remove pan from oven and let cool off a bit. Place a serving dish on top of pan, and carefully flip over. Crust will be on the bottom.
6. Step 6Serve warm with remaining sauce and vanilla ice cream. Enjoy!