Baked Occasions: Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue

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I was excited to have a big holiday to bake something from the new cookbook. I chose the tart immediately and bought the ingredients.

Later I read through the whole recipe and my heart sunk. Not only would I be making a meringue for the first time (for some reason meringue has seemed intimidating and I’ve avoided making recipes that have it) but I needed a torch.

I don’t have a torch. I went to buy a torch at Bed Bath and Beyond and left empty-handed. I didn’t want to spend that much money for one recipe.

My husband went to Harbor Freight for something else and noticed that they carried very cheap mini torches. I went back and bought one ($7) and grabbed some butane from Lowe’s. ($5)

I made the crust, which was a breeze, although I always manage to extend my crust up too high which makes the edges too tall and jagged. I need to work on that.

Next up was the filling. This part was tricky because I was using a 10″ springform instead of the 9″ it called for so I wanted to make a bit more filling. I added a bit more of everything including an extra egg and crossed my fingers that it would set. (it did)

I put it in the fridge overnight and on Thanksgiving morning I made the meringue. It came together so much easier and quicker than I was anticipating. It was beautiful: bright white and glossy and it was fun to swirl it over the tart. The only thing left to do (besides unmold it) was to torch it.

I started to very tentatively brown the tops of the swirls and my husband was standing next to me trying to control the urge to grab it from me. I handed it over willingly and he perfectly browned the meringue for me.

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I took it in my lap to our friend’s house and removed the springform ring there. It came off perfectly and everyone ended up loving the tart. Of course I was making mental notes about what I would do better/differently next time but that’s what happens with a self-critical baker. 🙂

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The next-day leftovers (there was hardly any left!) were perfect and delicious although I don’t think I’d keep this tart any longer than that. I will happily add this to my regular holiday rotation.

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What did you bake for Thanksgiving?

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