2019-07-01_Taste_of_the_South_Special_Issues

77 FALL BAKING

Sweet Potato Tart

with Toasted

Marshmallows

MAKES 5 (4½ -INCH) TARTS

OR 1 (9-INCH) TART

A buttery pecan crust perfectly

complements the smooth sweet

potato fi lling.

CRUST

1 cup chopped pecans

1 cup graham cracker crumbs

¼ cup firmly packed light

brown sugar

½ teaspoon ground cinnamon

5 tablespoons unsalted

butter, melted

FILLING

1 cup mashed cooked sweet

potato (about 1 large potato)

2 large eggs, lightly beaten

¼ cup firmly packed light

brown sugar

3 tablespoons unsalted

butter, melted

3 tablespoons heavy

whipping cream

1 tablespoon honey

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

TOPPING

1 cup miniature marshmallows

1. Preheat oven to 350°. 


2. For crust: In the work bowl of
   a food processor, place pecans,
   graham cracker crumbs, brown
   sugar, and cinnamon; pulse until
   mixture is crumbly. Add melted
   butter, pulsing just until mixture
   is moistened. Transfer mixture to
   5 (4½ -inch) removable-bottom tart
   pans or 1 (9-inch) tart pan, pressing
   into bottom and up sides. Place on
   a baking sheet.


3. Bake for 10 minutes. Let cool.


4. For filling: In a large bowl, beat
   mashed sweet potato, eggs, brown
   sugar, melted butter, cream, honey,
   cinnamon, nutmeg, and cloves
   with a mixer at medium speed
   until combined. Pour filling into
   prepared crust(s).


5. Bake until filling is set, about
   25 minutes for 4½ -inch tarts or
   35 minutes for 9-inch tart. Let cool
   on a wire rack for 15 minutes.
   Increase oven temperature to broil.


6. For topping: Arrange
   marshmallows on top of tart(s).
   Broil until lightly toasted, 1 to
   2 minutes. (Be careful when
   broiling. It’s easy to burn
   marshmallows.)

Pecan Slab Pie

MAKES 1 (15X10-INCH) PIE

Orange zest makes this filling pop.

2½ cups all-purpose flour

2 teaspoons sugar

4 teaspoons kosher salt,

divided

1 cup cold unsalted butter, cubed

½ cup whole buttermilk

6 cups pecan halves

6 large eggs

1¾ cups fi rmly packed light brown

1½ cups light corn syrup

¾ cup unsalted butter, melted

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1 teaspoon orange zest

1. In a medium bowl, whisk together
   fl our, sugar, and 2 teaspoons salt.
   Using a pastry blender, cut in cold
   butter until mixture is crumbly.
   Gradually add buttermilk, stirring
   with a fork just until dry ingredients
   are moistened. Turn out dough, and
   shape into a disk. Wrap in plastic wrap,
   and refrigerate for at least 1 hour.


2. Preheat oven to 350°.


3. Let dough stand at room
   temperature until slightly softened,
   about 20 minutes. On a lightly
   fl oured surface, roll dough into a
   17½x12½-inch rectangle. Transfer to
   a 15x10-inch jellyroll pan, pressing
   into bottom and up sides. Fold edges
   under, and crimp as desired. Top with
   a piece of parchment paper, letting
   ends extend over edges of pan. Add
   pie weights.


4. Bake for 20 minutes. Carefully
   remove paper and weights.
   Reduce oven temperature to 325°.


5. Sprinkle pecans in prepared crust.
   In a large bowl, whisk eggs until
   foamy. Whisk in brown sugar, corn
   syrup, melted butter, fl our, vanilla,
   zest, and remaining 2 teaspoons
   salt until well combined. Pour over
   pecans.


6. Bake until crust is golden brown
   and fi lling is set, about 40 minutes,
   loosely covering with foil to prevent
   excess browning, if necessary. Let
   cool completely on a wire rack.

sugar