Carrot-nut Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | Pie shell, partially baked | |
| lattice crust recipe | ||
| 3 | Eggs | |
| 1/3 | c | Sugar |
| 1 | t | Lemon juice and lemon zest |
| 2 | c | Finely shredded carrot |
| 4 | T | Butter melted |
| 1/2 | t | Baking powder |
| 2/3 | c | Flour |
| 1/2 | c | Almonds |
| 1/4 | c | Apricot glaze |
| 1/2 | 91 |
INSTRUCTIONS
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 "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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 106
Total Fat: 12.2g
Cholesterol: 85mg
Sodium: 80.5mg
Potassium: 202.8mg
Carbohydrates: 21.4g
Fiber: 2.1g
Sugar: 10.4g
Protein: 5.6g