1 sheet refrigerated pie pastry
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 large sweet potatoes, peeled and halved lengthwise
2 tablespoon olive oil
2 medium tart apples, cut into 1/8-inch slices
2 tablespoons lemon juice
6 ounces Keystone Farms Cheese Cinnamon Apple Cheddar, shredded
1 Roll out pie pastry on a lightly floured surface. Transfer to a 9-inch tart pan with removable bottom; trim edges. Refrigerate for 30 minutes.
2 Heat oven to 375°F.
3 Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights or dried beans. Bake for 12-15 minutes or until crust is light brown. Carefully remove parchment and pie weights. Cool on a wire rack.
4 Meanwhile, combine the sugar, salt and cinnamon in a small bowl. Cut potatoes into 1/8-inch slices. Place potatoes in a microwave-safe, large bowl. Cover and microwave on high for 1-2 minutes or until just crisp-tender. Drizzle potatoes with olive oil. Sprinkle with half of the cinnamon-sugar mixture; toss to coat.
5 Drizzle apples slices with lemon juice in a bowl. Sprinkle with remaining cinnamon-sugar mixture; toss to coat.
6 Arrange sweet potatoes around edges of crust, placing potatoes rounded side upright and overlapping slices. Arrange apples in a circular pattern, placing skin side upright and overlapping slices. Alternate circles of sweet potatoes and apples. Tuck Cinnamon Apple Cheddar between layers.
7 Drizzle tart with half of the honey. Bake for 25 minutes. Drizzle with remaining honey. Bake for 15-20 minutes longer or until crust is deep golden brown. Lightly cover with foil if tart is over-browning.
8 Serve warm or at room temperature with additional honey.
- Make-ahead tip: Prepare and bake tart up to 3 hours ahead. Cool on a wire rack. Serve warm or at room temperature. Drizzle tart with honey in front of guests for added flair.
- Tucking the cheese between tart layers helps prevent it from browning too quickly while baking.