Mulled Cider Sweet Potato Tart

This tart is hearty yet sweet ~ the perfect treat for a fall afternoon!

And it’s easy to make!

For the dough:

2 cups whole wheat all-purpose flour

1/3 cup turbinado sugar (or half brown sugar/ half granulated sugar)

a pinch of salt

zest of one lemon

3/4 cup unsalted butter

1 large egg yolk

1 tablespoon milk

For sweet potato filling:

16 oz of sweet potatoes

1/4 packed light brown sugar

1 teaspoon cinnamon sugar 

1 cup mulled apple cider

First make the crust: Combine flour, sugar, salt, and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands until mixture resembles coarse breadcrumbs.

Add egg yolk and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add water 1 tablespoon at a time. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.

Now make the filling! With a fork, poke holes in your sweet potatoes. Wrap them in foil and place in the oven at 375°F. Let them hangout in there until they are squishy all the way through. Cook time will vary depending on potato size, mine took about 40ish minutes.

Take the potatoes out of the oven and let them cool down enough for you to peel off the skin.

Throw the peeled potatoes in a small saucepan with the cider, brown sugar, and cinnamon sugar. Now mash it all together using whatever utensil suits your personal style (I used an avocado masher). Move the saucepan to the stove and cook over medium heat until the mixture begins to bubble then reduce heat to low stirring occasionally.

Preheat oven to 375°F.

Take the dough out of your fridge and roll it out on a lightly flour dusted surface. Roll out a circle of dough a wee bit wider than your tart pan. Press the dough into the pan and trim off any excess ~ I used these scraps to decorate the top of the tart!

Pour the sweet potato filling into your tart crust and spread it out so it’s good and even.

Bake for 30 to 35 minutes or until pastry is golden brown. Let cool and serve!