Made with only local ingredients, this delicious tart takes advantage of all the seasonal goodies popping up at your local market during the colder season. Potatoes are a perfect winter comfort food – they can be stored all winter long and be prepared in many ways. Give this pastry a try and fall in love with its soul-soothing powers.
400 g mealy potatoes
4 tablespoons brown cane sugar (150 g)
125 g butter
10 g baking powder
Please Note! You will need a potato ricer. Ask your Mum or Grandma if you don’t have one.
Step 1: Making the Apple Crust
Coarsely grate the apples—you can peel them or not, as the mood takes you.
In a bowl, toss apples with brown sugar and press mixture into a tart pan.
Hint: Pans made of ceramics or glass are non-stick; metal pans need to be greased with melted butter.
Set a fan-assisted oven to 150 degrees Celsius (or 180 degrees Celsius in a traditional oven) and bake the apple and sugar mixture without preheating for 20 to 30 minutes.
Step 2: Boil the Potatoes
Wash the potatoes, peel them and put them into a saucepan. Hint: Try to buy organic potatoes if you can and boil them with skin. Cover with water (approx. 7 cm) and cover the pan with a lid. Bring to a boil over medium heat for 20 minutes. Drain and set aside to cool for ten minutes.
Step 3: Prepare the Potato Mixture
Now is the time to use Mum’s potato ricer: Process the boiled potatoes through the ricer’s sheet of small holes into a bowl and mix with powdered sugar.
Hint: The traditional unrefined cane sugar named Mascobado offers an exceptional rich caramel sweetness in baked goods – as well as giving them a slightly brown colour. The unrefined Mascobado sugar is not available powdered, but you can easily blend the sugar grains in a food processor.
Combine melted butter, baking powder, vanilla sugar and salt in the bowl with the potato mixture and mix well.
Add eggs and mix to combine.
Hint: If the mixture is too thick, add 2 to 3 tablespoons of sour cream.
Remove the tart pan from the oven and spread the potato mixture evenly over the pastry.
Put the pan back in the oven and continue baking for 25 minutes (150 degrees Celsius in a fan-assisted oven or 180 degrees Celsius in a traditional oven).
Turn off oven and let the tart cool for about 10 minutes.
Take out of the oven and carefully flip onto a plate or slice and serve on dessert plates. Enjoy!
This recipe was created by Oscar Germes Castro who runs the sophisticated one-man restaurant named “Oscar kocht” (Oscar Cooks) in Innsbruck. The Mexican native who has found a second home in Tirol serves Vegetarian, Tirol-inspired dishes in a contemporary casual environment with locally sourced, organic ingredients.
Photos by Charly Schwarz