DOUBLE CRUSTED CARROT & GINGER TART

By BobD

Ingredients

• 6-8 SERVINGS
• 2 1/4 cups all-purpose flour, plus additional for rolling dough
• 2 cups sugar
• Pinch of salt
• 14 tablespoons (1 3/4 sticks) chilled unsalted butter, diced (margarine can be substituted)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 2 pounds carrots, peeled and coarsely grated (7 to 8 cups)
• 6 tablespoons finely chopped crystallized ginger.

Details

Servings 6

Preparation

Step 1

In a bowl or the container of a food processor, combine flour, 1/2 cup sugar and the salt.

If using a food processor, whirl ingredients briefly to blend them; add butter, pulse until mixture is crumbly and transfer to a mixing bowl.

By hand, cut in the butter with a pastry blender or two knives to make a crumbly mixture.

Beat 1 egg with the vanilla, lemon juice and 1 tablespoon cold water.

Sprinkle this mixture over the flour mixture, and stir and toss lightly with a fork until the mixture can be gathered together to form a ball of dough. You may have to add a little more water.

Divide dough in two slightly unequal portions, flatten each into a disk, wrap in plastic and refrigerate at least 1 hour.

Combine carrots and remaining sugar in a heavy saucepan. Stir in a couple of tablespoons of water.

Place over medium-low heat, and cook, stirring occasionally, until the mixture is thick and jamlike. You may have to add a little more water to prevent the carrots from scorching.

Stir in the ginger, and remove from heat.

Preheat oven to 375 degrees.

On a lightly floured board, roll out the larger portion of pastry and fit it into a 9-inch pie pan.

Spoon in the carrot filling.

Roll out the smaller disk of dough, and place it over the filling. Trim edges.

Beat remaining egg with 2 tablespoons water, and brush some of this egg wash on the edges of the pastry.

Press the two layers together, and turn them under to form a slight rim. Crimp rim with your fingertips, or press with the tines of a fork to make a pattern.

Cut a Star of David in the center of the tart, and brush the surface of the pastry with remaining egg wash. Tart can also be finished with a lattice crust on top.

Bake until golden brown, about 25 minutes.

Transfer to a rack, and cool fully.