This rustic sweet potatoes tart is a spin-off from the favorite 'Tarte Nougat - Pommes" from Au Peche Mignon Patisserie in Paris . It has a delicious crunchy almond topping which made this tart so decadent, an impression that may well have originally inspired this 'patisserie's' playful name. "un peche mignon" means, literally, "a little(forgivable) sin," or, more figuratively, "a particular weakness
1/2 lb Ready made Puff Pastry
2 big sweet potatoes
4 tbsp (1/2 stick) unsalted butter - cut up
4 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
salt to taste
1 1/4 cups plus 2 tbsp sliced almonds
1/4 cup plus 3 tbsp sugar
3 large egg whites
Grease 8 - 9 inch tart pan.
Roll out puff pastry on a lightly floured work surface to a circle which is 1 1/2 inch large than the tart pan, and a thickness of 1/8 inch.
Fit the pastry without stretching into the tart pan, trimming it flush with the edges of the tart pan. Chill the pastry for at least 1/2 hr.
Preheat the oven to 375 f. Place the pastry shell in a jelly roll pan, which helps catch the butter expelled by the crust, or on a baking sheet, line the shell with lightly greased parchment paper or a aluminum foil, greased side down, and fill with dried beans or rice.
Bake for 20 minutes, or until the pastry is pale gold. Remove from the oven and carefully remove the weights and paper/foil.
While the pastry is baking, peel the sweet potatoes and leave in cold water to preventing darkening. Cut the sweet potatoes in halves or thirds and then cut into wedges like you would for apples.
Heat a large skillet over medium heat. Working in batches, add some of the butter(you might need less if using a non-stick pan), then some of the sweet potatoes wedges.
Cook the sweet potatoes wedges, tossing occasionally, until lightly golden, about 3 minutes. Add some of the brown sugar and a pinch of salt, cinnamon, nutmeg, cook, tossing, for 1 minute longer.
Transfer the sweet potatoes wedges to a plate with a slotted spoon and repeat until all the sweet potatoes wedges have been cooked until tender but still hold their shape.
Spread the sweet potatoes wedges evenly into the tart shell.
Combine the sliced almonds, sugar, and egg whites in a mixing bowl. Stir to combine the ingredients without beating the whites.
Pour the nougat mixture over the apples and bake the tart for 35 to 40 minutes, or until the nougat is lightly golden and crusty.
Cool the tart on a wire rack and serve at room temperature.