Spring Carrot Tart

A drizzle of honey finishes this sweet carrot tart. Balance the flavor with fresh thyme.

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3.5 by 6 people

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  • Makes: 6 servings
  • Serving Size: main-dish or 9 side-dish servings
  • Hands On: 15 mins
  • Total Time: 35 mins

Spring Carrot Tart

Directions

  1. Prepare No-Fail Tart Crust as directed, except at the end of Step 3 sprinkle dough with 2 Tbsp. chopped thyme leaves; press into crust.
  2. Increase oven temperature to 450 degrees F. In a shallow baking pan toss carrots with olive oil and salt. Roast 15 minutes or until crisp-tender and caramelized, stirring once. Remove from oven; set aside. Stir mascarpone to soften; spread over crust. Top with roasted carrots. Bake 5 minutes or until heated through. Cool slightly. Sprinkle with thyme leaves; drizzle with honey.

No-Fail Tart Crust

Directions

  1. Preheat oven to 450 degrees F. (For nonstick pans preheat oven according to instructions on package.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
  2. In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.
  3. Crumble to distribute evenly in an 118-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 129-inch rectangle. Transfer dough to pan. Press into corners; trim excess.)
  4. Using a fork, prick dough all over. Line pastry with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350 degrees F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts.
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Nutrition Facts (Spring Carrot Tart)

  • Per serving:
  • 456 kcal ,
  • 30 g fat
  • (17 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 138 mg chol. ,
  • 474 mg sodium ,
  • 38 g carb. ,
  • 3 g fiber ,
  • 7 g sugar ,
  • 6 g pro.

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