RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Carrot & Ginger Tart: Torta di Carote e Zenzero - dairy
Goldstein explains that Sephardic Jews love desserts made from sweetened squash and carrots. The recipe is especially popular among the Jewish community in Padua. Karen Selwyn * * * * * * * Italian Carrot and Ginger Tart: Torta di Carote e Zenzero Pastry: 2 1/4 cups flour 1/2 cup sugar Pinch salt 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, chilled 1 egg 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 tablespoons cold water Filling: 2 pounds carrots, peeled and coarsely grated, 7 to 8 cups 1 1/2 cups sugar 6 tablespoons finely chopped candied ginger 1 egg, optional 2 tablespoons water, optional PASTRY: Combine flour, sugar and salt in bowl. Cut in butter with pastry blender until mixture is consistency of coarse meal. Add egg, vanilla, lemon juice and water and stir and toss with fork until mixture just holds together. Remove dough from bowl and gather into ball. (Dough can also be made in food processor, pulsing to cut in butter and processing to bring dough together.) Divide dough into 2 portions, 1 slightly larger, and flatten each half into disk. Cover with plastic wrap and refrigerate 1 hour. FILLING: Combine carrots and sugar in heavy enameled cast-iron pan over medium heat. Cook, stirring occasionally, to reduce to thick conserve, adding 1 or 2 tablespoons water if mixture begins to scorch, 18 to 20 minutes. Stir in candied ginger and remove from heat. Cool. (Recipe can be made 1 day ahead to this point.) ASSEMBLY Roll out larger pastry disk on lightly floured board into round 11 inches in diameter and 1/8 inch thick. Carefully transfer to 9-inch pie plate, pressing gently into pan. Spoon in carrot filling. Roll out second disk in same way and position over filling. (Or, if desired, create lattice.) Trim edges evenly. Dampen with water, turn under to form slight rim and press to seal. Press edges with tines of fork to create attractive rim. Form Star of David in center of tart with tines of fork. Beat egg with water and brush top of crust if desired. Bake at 375 degrees until golden brown, 20 to 25 minutes. Transfer to rack to cool completely before serving. 6 to 8 servings. Original source: CUCINA EBRAICA: FLAVORS OF THE ITALIAN-JEWISH KITCHEN Joyce Goldstein Current sourec: The Virtues of Patience of Good Taste Laurie Ochoa LA TIMES (on-line edition), 9/9/98
