Purple Yam – Macapuno Mini Pies or Tarts

You know the saying easy as pie? It always puzzles me when someone says that for I find making pies (the crust part) not really easy. I couldn’t relate to it but when I attempted to make this mini pies last weekend, I thought, hmmmn.. this must be what that saying is about. They are not perfect but so yummy.

The crust is so easy to work with unlike the one that I use for apple pies. Part of what made these pies/tarts easy is that I used a cookie cutter to shape the pie dough (crust) and add to that I already have sweetened purple yam made in advance.

This is a good way to recycle leftover yams- whether it be purple, yellow (sweet potato) or whatever- that I’m sure everyone will love if they like pies and pastries, that is. The thing I love the most here is, you eat this by hand, no forks and plates to wash afterwards πŸ™‚

I’m sorry I didn’t have any pictures of “the making” or the process to show you because I made this really quick for some guests. I will update this in the future but you know what this is really easy I doubt that you will need it. πŸ™‚



makes about 10 mini pies or one 9-inch pie

1 1/2 cups all purpose flour
1 1/2 tablespoon sugar
1/3 cup plus 2 tablespoon butter, softened
1 tablespon water combined with an egg yolk

1 cup sweetened purple yam (ube halaya)
3/4 cup sweetened macapuno (coconut sport) plus more for topping
1/4 cup fresh cream
1 tablespoon icing sugar (confectioner’s sugar)

Preheat oven to 350 F degrees. Butter a 9-inch pie plate or muffin pan. In a bowl, combine flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Add the water-eggyolk mixture and mix dough until it forms a ball.

Roll out dough to fit a 9-inch pie plate or roll into a rectangle and using a round cookie cutter, cut circles and fit into muffin pan. Gather the trimmings and roll it out and cut again with cookie cutter; repeat until there’s no more or very little excess dough left. Lightly prick the the bottom and sides of the crusts with a fork, make sure you’re not pricking through it (This is called docking and this is done to prevent the crust from rising). Flute edges.

Bake for 15-20 minutes or until golden brown. Cool.

Meanwhile do the filling: Combine sweetened purple yam and macapuno. Fill each of the cooled mini tart shells with the purple yam mixture. Whip the heavy cream and icing sugar and top mini pies with it garnish with a little macapuno.

That’s about it. Sorry no photos of the “making”, will add it in the future πŸ™‚



Thanks for reading, Have a nice day! πŸ™‚

5 Responses to "Purple Yam – Macapuno Mini Pies or Tarts"

  1. Theresa   December 30, 2017 at 1:43 am

    I usually make pecan tarts, I would love to try this with ube πŸ˜€

  2. Trisha   November 11, 2009 at 12:33 pm

    I’m into pastries and tarts and mini pies at the moment (hence the vol au vents post) and this is just soooo tantalising!!!

  3. Michael Gilmore   October 12, 2009 at 9:14 am

    Wow!. Ube Macapuno is my favourite flavour of al time. Had not thought of doing tarts with them. I’ve set my mind on making these in the next 2 weeks. We are now getting fresh ube shipped to Houston. So now is the time. Thanks for the inspiration.

    • Olive   October 15, 2009 at 10:21 am

      Hi Michael πŸ™‚

      Me too, they’re the perfect pair! I love ube-macapuno pie from Laguna but it’s far from where I live so I thought of this. Good to know that you’ll have ube available in your area.. now you can make all yummy purple yam desserts.

      thanks and thank you too Sophie πŸ™‚

  4. Sophie   October 11, 2009 at 1:22 am

    What a delightful recipe this is!! Beautiful presented too!!

    Looks so tempting,…


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