A fresh take on carrots for Thanksgiving: a tart


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Posted Online: Nov. 14, 2012, 9:21 am
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These simple yet elegant individual tarts are at once surprisingly sweet and satisfyingly savory. It's thanks to the wonderful interplay between the naturally sweet carrots and lemon juice, and the herby thyme and sage.

The tarts also are a wonderfully refreshing way to serve carrots, which too often end up just steamed and buttered. And because these tarts are delicious warm or at room temperature, they are an easy do-ahead item. If you'd like to save a little time, you could use purchased pastry dough.

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Lemon-Herb Carrot Tarts

Start to finish: 1 hour (30 minutes active)

Servings: 8

For the crust:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 egg

1 tablespoon water

1/2 cup (1 stick) cold unsalted butter, cut up


For the filling:

1 1/2 pounds carrots, peeled and chopped

2 tablespoons butter

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh sage

Zest and juice of 1 lemon

Salt and ground black pepper

2 egg yolks


Heat the oven to 350 F. Coat 8 individual tart pans with baking spray.

To make the crust, in a food processor combine the flour, salt and sugar. Pulse to mix, then add the egg and water and pulse until incorporated. Add the butter and pulse just until a dough comes together.

Transfer the dough to a lightly floured surface and roll out to 1/8 inch thick. Cut circles from the dough sized to fit your tart pans. Press the circles into each pan, trimming the edges as needed. Place the tart pans on a baking sheet and set in the freezer while you make the filling.

To prepare the filling, bring a medium pot of salted water to a boil. Add the carrots and boil until tender, 12 to 15 minutes. Drain the carrots, then transfer to the food processor. Add the butter and process until smooth.

Allow the carrots to cool slightly, then stir in the thyme, sage and lemon zest and juice. Taste and season with salt and pepper, then mix in the egg yolks. Spoon the carrot mixture into the prepared tart shells and bake, leaving the tarts on the baking sheet for ease, for 20 to 25 minutes, or until the crust is a light golden and the filling is set. Serve warm or at room temperature.

Nutrition information per serving: 300 calories; 140 calories from fat (47 percent of total calories); 16 g fat (10 g saturated; 0 g trans fats); 115 mg cholesterol; 34 g carbohydrate; 3 g fiber; 7 g sugar; 6 g protein; 320 mg sodium.

















 




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1864 — 150 years ago: It is estimated that 300,000 people attended the recent Democratic convention in Chicago when Gen. George B. McClellan of New Jersey was nominated as a candidate for president of the United States.
1889 — 125 years ago: Alderman Frank Ill, Winslow Howard and Captain J.M. Montgomery returned from Milwaukee, where they attended the national Grand Army of the Republic encampment.
1914 — 100 years ago: Three members of the Rock Island YMCA accepted positions as physical directors of other associations. Albert Cook went to Kewanee, C.D. Curtis to Canton and Willis Woods to Leavenworth, Kan.
1939 — 75 years ago: Former President Herbert Hoover appealed for national support of President F.D. Roosevelt and Congress in every effort to keep the United States out of war.
1964 — 50 years ago: The Rock Island Junior chamber pf Commerce has received answers to about 65 % of the 600 questionnaires mailed out recently in a "Community Attitude Survey" to analyze sentiments of citizens towards their city's various recreational, educational, and civic service programs.
1989 — 25 years ago: The two thunderstorms passing through the Quad Cities last night and early today left some area residents reaching for their flashlights.






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