PAULA DEEN’S FALL BAKING 80Crust:
½ cup toasted pecan halves
2 tablespoons whole wheat fl our
1 cup all-purpose fl our
1 teaspoon granulated sugar
¾ teaspoon salt
5 tablespoons cold unsalted butter,
cubed
3 tablespoons ice water
Filling:
3 medium sweet potatoes, halved
lengthwise (about 2 pounds)
½ cup fi rmly packed light brown
sugar
1 tablespoon milk
1 large egg
1 teaspoon vanilla extract
½ teaspoon orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1⁄8 teaspoon salt
Topping:
½ cup heavy whipping cream
1 tablespoon confectioners’ sugar
½ teaspoon vanilla extract
3 tablespoons maple syrup
Garnish: chopped toasted pecans
- For crust: In the work bowl of a food
processor, pulse together pecans and
wheat fl our until fi nely ground. Add all-
purpose fl our, granulated sugar, and salt;
pulse until combined. Add cold butter,
and pulse until mixture is crumbly. Add
ice water, 1 tablespoon at a time, pulsing
until mixture begins to form a ball. Shape
dough into a disk, and wrap in plastic
wrap. Refrigerate for 2 hours.- Preheat oven to 350°. Spray a baking
sheet with cooking spray. - For fi lling: Place sweet potatoes, cut
side down, on prepared pan. Bake until
a knife can easily be inserted in center,
about 35 minutes. Let cool completely.
Discard peels. Increase oven temperature
to 375°. - On a lightly fl oured surface, roll
dough into a 10½-inch circle. Transfer
to a 9-inch removable-bottom tart pan,
pressing into bottom and up sides. Trim
excess dough. Prick dough all over with
a fork. Top with a piece of parchment
paper, letting ends extend over edges of
pan. Add pie weights. - Bake for 15 minutes. Carefully remove
paper and weights. Bake until bottom of
crust is lightly browned, 12 to 15 minutes
more. Let cool for 15 minutes on a wire
rack. Reduce oven temperature to 350°. - In the work bowl of a food processor,
pulse sweet potatoes until smooth. Add
brown sugar, milk, egg, vanilla, zest,
cinnamon, nutmeg, and salt; pulse until
combined. Spread fi lling into prepared
crust. - Bake until set, about 30 minutes. Let
cool completely on a wire rack. - For topping: In a medium bowl, beat
cream, confectioners’ sugar, and vanilla
with a mixer at high speed until stiff
peaks form. Spread onto cooled tart, and
drizzle with maple syrup. Garnish with
pecans, if desired. Cover and refrigerate
for up to 3 days.
Sweet Potato Tart
with Pecan Crust
Makes 1 (9-inch) tart