Ingredients
2 sheets Frozen puff pastry
1 Apple
3 tbsp Sugar
1 tbsp water
2 tsp Heavy cream (or milk)
300 grams Sweet potato
3 tbsp Heavy cream (or milk)
1 Egg yolk
20 grams Sugar
1 dash Vanilla extract
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Slice the apple into about 5 mm thickness. Put water and sugar in a frying pan and simmer until it turns brown. Add apple and heavy cream and simmer. Then take it out of the pan and keep it on a plate. Put roasted sweet potato (or steamed sweet potato) in a bowl and mash. Then add sugar, heavy cream, egg yolk, vanilla essence, cinnamon and mix. Roll out a frozen puff pastry and line it in the tart pan. (Line both frozen puff pastry). Fill with baking stones and bake in a 180C preheated oven for 18 minutes. Take out the baking stones and blind bake in 180C oven for 3 minutes without filling. Put the sweet potato paste from Step 4 in the baked puff pastry. Line the caramelized apple one at a time from the outside and make a flower shape. Bake in a 180C oven for 20 to 25 minutes and then it is ready. It looks like this when it is ready. If you bake the remaining puff pastry together with the pie, it will become a small snack. After baking the remaining puff pastry, sprinkle some sugar and enjoy it.
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Peel, core, and spiral-slice apples in seconds — pie prep
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork