| 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.
A Message from our Provider:
“Find God. You were born to appreciate perfection”