Carrot-nut tart
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie shell; partially baked (lattice crust recipe) | |
| 3 | 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 |
Directions
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, .