Recipe - Carrot-Nut Tart

1 Pie shell; partially baked
(lattice crust recipe)
3 Eggs
1/3 cup Sugar
1 teaspoon Lemon juice and lemon zest
2 cup Finely shredded carrot
4 tablespoon Butter melted
One half teaspoon Baking powder
2/3 cup Flour
One half cup Almonds
One fourth cup 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, http://www.erols.com/hosey.