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Carrot-Apricot Tart

Global.Potpourri's picture
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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