1 Pie shell; partially baked
-(lattice crust recipe)
3 Eggs
1/3 c Sugar
1 ts Lemon juice and lemon zest
2 c Finely shredded carrot
4 tb Butter melted
1/2 ts Baking powder
2/3 c Flour
1/2 c Almonds
1/4 c Apricot glaze
Mix eggs, sugar, lemon juice and zest; add carrots and butter, stir well.
In separate bowl mix nuts, flour and baking powder. Blend two mixtures
together; pour into partially baked pie or tart shell. Bake at 400 degrees
for approximately 20 minutes. For glaze, melt down apricot preserves, add 2
tablespoons of brandy — coat top of tart when tart comes out of oven.
NOTE: See “Lattice Crust” recipe in this cookbook.
ARKANSAS TODAY, CHANNEL 11, KTHV
01/02/1991
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings