Apple-Cheddar Sweet Potato Tart

Apple-Cheddar Sweet Potato Tart

Tarts and Pies are amongst the most popular and also the most easily confused dishes with each other in the baking world! We did our fair share of digging around and can safely say that Tarts and Pies have distinct differences. Tart crusts are firm and crumbly while pie crusts are known to be flakier, lighter, and crisper in texture. Yet another difference being in the shape - while tarts have more freedom of shape, pies are restricted to a round shape usually. There are many more minute differences, but we’d like to call out just one more. The serving style - pies are usually immediately served using the actual pans they were baked in whereas tarts are first removed from the pan and then placed on serving plates. 

Let’s get cracking at making our Apple-Cheddar Sweet Potato Tart. And don’t forget to tag us in the pictures when you upload them on Instagram :) 

The below recipe should take you about 45 minutes to prepare and will come for 6-8 servings. 

Gather these ingredients before you start...

  • 1 sheet refrigerated pie pastry
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large sweet potatoes, peeled and cut into 1/8-inch slices 
  • 1 tablespoon olive oil 
  • 2 medium tart apples, cut into 1/8-inch slices 
  • 2 tablespoons lemon juice
  • 6 ounces Cheddar cheese, shredded (1 1/2 cups) 
  • 1/4 cup honey, warmed
  • Additional honey

Now, that you’ve got all your ingredients, let’s get right into the process…

  • Roll out the pie pastry on a lightly floured surface and transfer it on to a 9-inch tart pan with a removable bottom. Trim the edges and refrigerate for 30 minutes. 
  • Heat the oven to about 375°F. 
  • Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper or double thickness of aluminum foil. After you’re done with thi, fill it with pie weights or dried beans. Bake for 12-15 minutes or until the crust is light brown. Then carefully remove the parchment and pie weights and place on a wire rack to cool. 
  • Meanwhile, combine the sugar, salt and cinnamon in a small bowl. Cut the potato slices in half and drizzle them with olive oil in a large bowl. Sprinkle half of the cinnamon-sugar mixture to this and toss nicely to coat. 
  • In a bowl, drizzle the apple slices with lemon juice and sprinkle with remaining cinnamon-sugar mixture. Again, toss like a pro to coat. 
  • Arrange the sweet potatoes around edges of crust, placing the rounded side of potatoes upright and also overlapping the slices. Arrange apples in a circular pattern by placing the skin side upright and overlapping slices here too. Alternate circles of sweet potatoes and apples. Sprinkle the tart with cheddar, generously tucking cheese between layers. 
  • Drizzle tart with half of the honey and bake for 25 minutes. Drizzle again with the remaining honey and bake for 20-25 minutes longer or until the crust is deep golden brown. 
  • Serve warm or at room temperature with additional honey if you like. 

Mmmm… we can inhale the freshly baked aromas wafting through the kitchen. Bon appetit.

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