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Carrot-Apricot Tart

  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 873 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 450.4 mg150.1%

Sodium 1180.7 mg49.2%

Total Carbohydrates 126 g42.1%

Dietary Fiber 17.8 g71.4%

Sugars 92.1 g

Protein 60 g120.4%

Vitamin A 1395.6% Vitamin C 65.8%

Calcium 166.5% Iron 42.8%

*Based on a 2000 Calorie diet

Carrot-Apricot Tart Recipe