The best delicious Carrot-nut Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot-nut Tart recipe today!
Hello my friends, this Carrot-nut Tart recipe will not disappoint, I promise! Made with simple ingredients, our Carrot-nut Tart is amazingly delicious, and addictive, everyone will be asking for more Carrot-nut Tart.
What Makes This Carrot-nut Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot-nut Tart.
Ready to make this Carrot-nut Tart Recipe? Let’s do it!
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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
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,
Yields
8 Servings
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