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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  Today is Saturday, April 19, the 109th day of 2014. There are 256 days left in the year.

1864 -- 150 years ago: Miss McCorkindale has opened millinery rooms over Gimbel's dry goods store, where she offers a choice lot of millinery goods, which she will manufacture to order.
1889 -- 125 years ago: The little South Park Presbyterian chapel celebrated it first Easter decorated with flowers for an afternoon worship service attended by a large congregation.
1914 -- 100 years ago: The Wennerberg Chorus of Augustana College has returned from a 2,000-mile tour in the Eastern states and Illinois.
1939 -- 75 years ago: Col. Charles Lindbergh has stated that he is convinced that Germany's air force is equal to the combined sky fleets of her potential European foes.
1964 -- 50 years ago: Small gas motors may be permitted on boats in the lake to be built in Loud Thunder Forest Preserve. The prospect was discussed yesterday at a meeting of the Rock Island County Forest Preserve Commission.
1989 -- 25 years ago: The annual Dispatch/Rock Island Argus Spelling Bee continues to be a family tradition. Ed Lee, an eighth-grader at John Deere Junior High School, Moline, is the 1989 spelling bee champion from among 49 top spellers in Rock Island, Henry and Mercer counties. He advances to the competition in Washington, D.C. Runnerup was Ed's sister, Susan.






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