RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Pie/Tart: Carrot and Ginger Tart - dairy, pareve
Florence Fabricant selected the following recipe to accompany her review of "Cucina Ebraica," by Joyce Goldstein, on September 16, 1998. "The carrot tart recipe in the Goldstein book makes a perfect Rosh ha-Shanah dessert. Carrots are sweet, for a happy year, and the Yiddish word for carrots, mehren, also means to multiply or increase." Referring to a technique recommended by Marcy Goldman, whose "A Treasury of Jewish Holiday Baking" she reviewed at the same time, she noted: "But you might freeze and shred the dough for the top crust, instead of rolling it out [by grating it]. In fact, I might do that for any fruit tart." Ruth DOUBLE-CRUSTED CARROT AND GINGER TART ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Time: 2 hours 2-1/4 cups all-purpose flour, plus additional for rolling dough 2 cups sugar Pinch of salt 14 tablespoons (1-3/4 sticks) chilled unsalted butter, diced (margarine can be substituted) 2 eggs 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice 2 pounds carrots, peeled and coarsely grated (7 to 8 cups) 6 tablespoons finely chopped crystallized ginger. 1. In a bowl or the container of a food processor, combine flour, 1/2 cup sugar and the salt. If using a food processor, whirl ingredients briefly to blend them; add butter, pulse until mixture is crumbly, and transfer to a mixing bowl. By hand, cut in the butter with a pastry blender or two knives to make a crumbly mixture. 2. Beat 1 egg with the vanilla, lemon juice and 1 tablespoon cold water. Sprinkle this mixture over the flour mixture, and stir and toss lightly with a fork until the mixture can be gathered together to form a ball of dough. You may have to add a little more water. Divide dough in two slightly unequal portions, flatten each into a disk, wrap in plastic and refrigerate at least 1 hour. 3. Combine carrots and remaining sugar in a heavy saucepan. Stir in a couple of tablespoons of water. Place over medium-low heat, and cook, stirring occasionally, until the mixture is thick and jamlike. You may have to add a little more water to prevent the carrots from scorching. Stir in the ginger, and remove from heat. 4. Preheat oven to 375 degrees. On a lightly floured board, roll out the larger portion of pastry and fit it into a 9-inch pie pan. Spoon in the carrot filling. Roll out the smaller disk of dough, and place it over the filling. Trim edges. Beat remaining egg with 2 tablespoons water, and brush some of this egg wash on the edges of the pastry. Press the two layers together, and turn them under to form a slight rim. Crimp rim with your fingertips, or press with the tines of a fork to make a pattern. Cut a Star of David in the center of the tart, and brush the surface of the pastry with remaining egg wash. Tart can also be finished with a lattice crust on top. 5. Bake until golden brown, about 25 minutes. Transfer to a rack, and cool fully. Yield: 6 to 8 servings. Adapted from "Cucina Ebraica," by Joyce Goldstein New York Times September 16, 1998
