- 6
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.
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.