Carrot-Apricot Tart Recipe
Ingredients
| Apricot halves | 1 Cup (16 tbs), drained and cut into 1/4 inch slices (Fresh Or Frozen) | |
| Baby carrots | 1 Pound, cut in half | |
| Cinnamon | 1⁄2 Teaspoon | |
| Carrot juice | 3⁄4 Cup (12 tbs) | |
| Eggs | 2 | |
| Instant nonfat dry milk solids | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Brandy | 1 Tablespoon | |
| Nutmeg | 1⁄4 Teaspoon |
Directions
Cover bottom of a 9 inch pie plate with apricots; arrange carrots in spoke design over apricots.
Mix remaining ingredients in a food processor or blender; pour over carrots.
Bake at 325°F about 45 minutes, or until set.
Cool slightly.
Cut into wedges to serve.
Mix remaining ingredients in a food processor or blender; pour over carrots.
Bake at 325°F about 45 minutes, or until set.
Cool slightly.
Cut into wedges to serve.
Chef
