Torta di Carote e Zenzero

Name: Torta di Carote e Zenzero (Double-Crusted Carrot and Ginger Tart)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: Pinch of salt; ½ cup sugar; 1½ cups sugar; 6 tablespoons finely chopped candied ginger; 2 tablespoons cold water; 1 egg beaten with 2 tablespoons water, for egg wash (optional); ¾ cup plus 2 tablespoons (1¾ sticks) chilled unsalted butter; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla extract; 2 pounds sweet carrots, peeled and coarsely grated (7 to 8 cups); 2¼ cups all-purpose flour; 1 egg

Double-Crusted Carrot and Ginger Tart

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Sephardic Jews love desserts and confections made with sweetened squash and even carrots. This double-crusted tart filled with carrot puree perfumed with ginger is inspired by a description in Giuseppe Maffioli’s La cucina padovana. The top crust is decorated with the tines of a fork in the form of a Star of David. As a

Ingredients

Europe
Italy
Dessert
Pie
Mediterranean
Christmas
Vegetarian

Ingredients

Method