Ingredients:

  • 250g All-Purpose Flour
  • 125g Unsalted Butter (very cold, cubed)
  • ½ tsp Fine Sea Salt (for pastry)
  • 4–6 tbsp Ice Water
  • 680g Sweet Potatoes (approx. 3 medium)
  • 55g Unsalted Butter (softened, for filling)
  • 60g Light Brown Sugar (packed)
  • 1 Large Egg (lightly beaten)
  • 60ml Heavy Cream
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt (for filling)
  • Pinch of Freshly ground Black Pepper
  • 100g Pecan Halves
  • 60ml Maple Syrup (Grade A Dark Robust)
  • 15ml Bourbon (optional)
  • 1 tbsp Water (for glaze)

Instructions:

  1. Roast the sweet potatoes: Pierce them several times and roast directly on a baking tray at 400°F (200°C) for 45–60 minutes until completely tender. Let cool slightly.
  2. Make the pastry: Combine flour and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap, and refrigerate for at least 30 minutes.
  3. Prepare the mash: Scoop the hot sweet potato flesh from the skins. Mash thoroughly. Beat in the softened butter, brown sugar, egg, cream, cinnamon, nutmeg, salt, and pepper until smooth. Set aside.
  4. Roll and line the tins: On a lightly floured surface, roll out the chilled pastry thinly. Cut circles large enough to line 6 individual 4-inch tart tins. Gently press the pastry into the tins, trim excess, and prick the bases with a fork (docking).
  5. Blind bake (recommended): Line the pastry cases with parchment paper and baking weights/rice. Bake for 10 minutes at 375°F (190°C). Remove weights and paper, then bake for another 5 minutes until the bases are set.
  6. Fill and bake the tarts: Divide the sweet potato filling evenly among the pre-baked tart shells. Smooth the tops. Arrange pecan halves decoratively over the filling.
  7. Bake at 375°F (190°C) for 20–25 minutes, or until the filling is set and the pecans are toasted golden brown.
  8. Make the glaze: While the tarts cool slightly, gently simmer maple syrup, bourbon (if using), and 1 tbsp water in a small pan until slightly reduced and syrupy (about 3 minutes).
  9. Finish and serve: Brush the warm glaze liberally over the tops of the warm tarts just before serving.