Рецепт Lemon-Herb Carrot Tarts...
The mister has been in a real funk lately, due to his birthday, as he's
one step closer to meeting his twin, the Grim Reaper. That's how he
views birthdays...so it's hard to have balloons, cake, candles,
merriment and song, when the birthday boy slogs around waiting for the
last nail to be hammered into his coffin. It didn't help that his
birthday began with torrential rain, branches blown from trees all
around and nothing in the forecast that was big and yellow. The mister's mood matched the weather - gloomy with a chance of doom. But I knew how to fix the mister - one slice of lemon meringue pie before dinner...as an appetizer...it was a miracle cure! And once released from the birthday chains of death, the mister was able able to drag his knuckles to his birthday dinner with the slightest of smirks on his face...it's the closest he comes to smiling. He had a very nice dinner, which included Lemon-Herb Carrot Tarts...he downed at least four and said, "Put these into the rotation, they are goo-ood!"
And they soo-ooo are! So good that they just might show up again on Thanksgiving! I'm trying to decide how many side dishes is too many...it's a very hard decision! These tarts were an
unexpected surprise - light, zesty, refreshing - all in a pastry crust
making them super easy to pop into one's mouth - one after another! And they are quick and easy to make. I used refrigerated pie dough, although you could make your own, but the star here is the filling, not the crust.
After eating my fair share, I can say these are dang good. I'm thinking for T-Day I might even forgo the pastry and just make the carrot puree...decisions! Decisions!
Lemon-Herb Carrot Tarts - Adapted From The Seattle Times, Alison Ladman, The Associated Press
1 package refrigerated pastry dough
- 4 carrots, peeled and chopped
- 1 1/2 tablespoons butter
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- zest and juice of 1 small lemon
- salt and ground black pepper to taste
- 2 egg yolks
Preheat the oven to 350 degrees. Spray 12 mini-muffin tins with baking spray. Roll out dough and using a cookie cutter, cut dough into a circle to fit the muffin tin, I cut mine into 4-inch circles. Re-roll dough as necessary to get 12 circles. Press circles of dough into muffin tin, allowing for dough to come up a bit past the edges. Place the muffin tin on a baking sheet and set in the freezer while you make the filling.
Bring a small pot of salted water to a boil. Add the carrots and boil until tender, about 12 to 15 minutes. Drain the carrots, then transfer to the food processor. Add the butter and process until smooth. Stir in thyme, sage and lemon zest and juice. Taste and season with salt and pepper. Allow mixture to cool slightly, then mix in egg yolks. Spoon carrot mixture into the prepared tart shells and bake, leaving the tarts on the baking sheet, for 20 to 25 minutes, or until the crust is a light golden color and the filling is set. Serve warm or at room temperature. Makes 12 mini-tarts.
If you're looking for more T-day side dishes or if you want the recipe for the best-tasting Thanksgiving turkey and gravy ever...then scroll on down to the categories on the left side bar, click on Thanksgiving and all of our favorite recipes will come up...tried, true and worthy of Thanksgiving!