Mulled Cider Sweet Potato Tart

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!

Mulled Cider Sweet Potato Tart

Apple Pie Cheesecake

This guy is my granddad, and he had a birthday this week:

Apple pie cheesecake

And boy, was it a great day! We had a tasty lunch at Five Loaves in Summerville then headed to Coastal Coffee to grab coffee to go with our homemade apple pie cheesecake.

Apple pie cheesecake

The food, the service, the ambiance were all fabulous, really, 5 stars all around in both places. And because it was so great I could pause to appreciate the company I was with, and that really is priceless.

Apple pie cheesecake

Without further ado, here’s a classic fall cheesecake to make and share with the people who matter most to you:

Crust

2 cups crushed cinnamon graham crackers

6 tablespoons unsalted butter, melted

Filling

3 eight ounce packages cream cheese

1 1/3 cups sugar

3 eggs, room temp

1/4 cup apple cider

1 tablespoon Poudre Douce

2 teaspoons vanilla extract

Topping

2 cups sour cream

3 tablespoons sugar

1 teaspoons vanilla extract

Glaze

1 cup apple cider

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 tablespoon butter

1 cup Craisins

For crust:  Preheat oven to 350 F.

Butter 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of buttered pan. Bake 5 minutes. Cool.

For filling: Keep oven at 350 F.

Using mixer beat cream cheese until soft, gradually blend in sugar. Beat in eggs one at a time. Mix in cider, poudre douce, and vanilla. Pour into crust. Bake until slightly puffed, about 40 mins.

For topping: Oven should still be at 350 F.

Blend all ingredients in a small bowl. Spread on top of the cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.

For glaze:

Combine cider and yolk in heavy saucepan. Stir in sugar, cornstarch, poudre douce, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and Craisins and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled, this cake is best made a day or two in advance!

Grad your friends and family and serve cold with a fresh pot of coffee and good conversation.

Apple pie cheesecake

XO

Charleston Spice Co.