Carrot-nut tart

Yield: 8 Servings

Measure Ingredient
1 \N Pie shell; partially baked (lattice crust recipe)
3 \N Eggs
⅓ cup Sugar
1 teaspoon Lemon juice and lemon zest
2 cups Finely shredded carrot
4 tablespoons Butter melted
½ teaspoon Baking powder
⅔ cup Flour
½ cup Almonds
¼ cup Apricot glaze

Mix eggs, sugar, lemon juice and zest; add carrots and butter, stir well.

In separate bowl mix nuts, flour and baking powder. Blend two mixtures together; pour into partially baked pie or tart shell. Bake at 400 degrees for approximately 20 minutes. For glaze, melt down apricot preserves, add 2 tablespoons of brandy -- coat top of tart when tart comes out of oven.

NOTE: See "Lattice Crust" recipe in this cookbook.

ARKANSAS TODAY, CHANNEL 11, KTHV 01/02/1991

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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