Name: Carrot Tart with Candied Carrot Topping
Cuisine: United Kingdom
Ingredients: 1 egg; 50g (2oz) butter; 2 eggs; 4 tablespoons water; Juice of 1 lemon; 175g (6oz) white granulated sugar; 250g (8oz) carrots; ½ whole nutmeg, grated; 75g (3oz) grated carrot; Finely grated zest of 1 lemon; 2 egg yolks; 250 ml (8 fl oz) single cream or milk; 50g (2oz) icing sugar; 125g (4oz) caster sugar; 50g (2oz) fresh white breadcrumbs; 75g (3oz) soft butter; ½ teaspoon salt; 150g (5oz) plain flour

Preparation info

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This foolproof recipe is based on the description of a tart I once read in a Victorian book. The glossy orange top gives it a most striking appearance.

Ingredients

For the pastry

150g (5oz) plain flour
½ teaspoon salt

Europe
United Kingdom
Dessert
Vegetarian

Method

Make the pastry in advance. Sift the flour, salt and icing sugar into a mixing bowl. Make a well in the centre. Whisk the egg lightly with a fork and drop it in. Then add the butter and work the mixture together with your hands until it is well blended, about 1–2 minutes. Dust your hands with flour and knead the dough lightly with the palms of your hands until you have a smooth ball of dough. W

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Carrot Tart with Candied Carrot Topping

Ingredients

For the pastry

Method

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