| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | Pie shell; partially baked (lattice crust recipe) | |
| 3 | Eggs | |
| 1/3 | c | Sugar |
| 1 | ts | Lemon juice and lemon zest |
| 2 | c | Finely shredded carrot |
| 4 | tb | Butter melted |
| 1/2 | ts | Baking powder |
| 2/3 | c | Flour |
| 1/2 | c | Almonds |
| 1/4 | c | Apricot glaze |
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 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, http://www.erols.com/hosey.
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