Carrot Tart with Candied Carrot Topping

Preparation info
    • Difficulty


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.


For the pastry

  • 150g (5oz) plain flour
  • ½ teaspoon salt


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