Ingredients
For the pastry
170g/6oz plain flour, plus extra for dusting
100g/3½oz butter
1 free-range egg
2 tbsp ice cold water
pinch salt
For the filling
50g/2oz butter
1 medium sweet potato, peeled, chopped
50g/2oz pistachio nuts
50g/2oz soft brown sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.
3. Crack in the egg and add the water and salt and blend again until the mixture comes together as a dough.
4. Turn out onto a floured surface and roll out to the thickness of a pound coin. Cut out two circles the same size as two small ovenproof frying pans and set aside.
5. For the filling, divide the butter between the two pans and place over a medium heat. Add the sweet potato and cook for 3-4 minutes.
6. Add the nuts and sprinkle over the sugar.
7. Place a circle of pastry over each pan and press down around the edges to seal in the filling.
8. Transfer to the oven and bake for 15 minutes, or until golden-brown.
9. To serve, carefully turn the tarts out onto serving plates.
