Carrot almond tart

 Christine Ferber is a celebrated pastry chef  in France. She is especially known for her jams and preserves. One of her books landed on my lap the other day,  Mes Tartes Sucrées et salées and I was riveted.  This carrot tarte uses  an almond cream (crème frangipane), and combines it with orange juice and grated carrots. It is subtle in taste. A weekend project, too, if the crust is homemade (recommended). This recipe is adapted from the original. It makes 8 to 10 servings.

• 1 recipe tart crust
• Almond cream: 1 stick unsalted butter (4 ounces), 3/4 cup sugar, 2 eggs, 3/4 cup almond flour, 1/4 cup flour
• 1/2 cup whipping cream or labneh or Greek yogurt
• 2 cups shredded carrots
• 1/2 tsp cinnamon powder
• juice of 1 orange
• 1 teaspoon orange blossom water (optional)
• orange rind of one orange
• powdered sugar for garnish

10″ tart mold (otherwise a 9″ pie plate would be too small)

1. Spread your crust on a lightly floured work area; roll out into a circle 

butter the pie pan and flour it  and place the crust on it. Press lightly on crust in the middle and sides. Prick crust with fork cover with wrap and keep in fridge 30 mms.

Preheat oven to 350F

1.  Make almond cream;In an electric mixer ,cream butter and sugar until light and fluffy. Add the eggs,  almond flour, and flour; beat until smooth. Add the whipping cream cream, grated carrots, cinnamon, orange juice and zest, mix gently and pour into the crust. Smooth cream with a spoon.

2. Bake for 45 minutes; the crust should be deep golden and the almond cream puffed up. Cool, unmold and sprinkle with powdered sugar.

NOTE:  The original recipe is slightly different; for instance, it calls for crème fraiche, which has more the consistency of sour cream. Almond flour is sold in some supermarkets or can be obtained by grinding almonds (peeled) in a coffee grinder till powdery.

Observations: If I did it again, I would use small ramequins, place a ginger cookie at the bottom and pour a little custard on top; or bake them in a muffin tin. 

Original recipe:

300 g pâte sablée #1 

400 g crème d’amandes 

50 g de crème fraiche épaisse

300 g carottes 

1/2 tsp cinnamon powder

juice of 1 orange

orange rind 

powdered sugar for garnish

moule 26 cm et 3 cm high