Photo by JJ of the food blog 84th&3rd accompanied her recipe for July 4, 2012.
The 11/18/14 farm share for Glade Road Growing is slated to include cabbage, kohlrabi, purple carrots, celery and tetsukabuto squash.
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Although purple carrots are now more exotic than their orange counterparts, they were actually the norm originally cultivated around Afghanistan with its pigment based on anthocyanins also found in berries. Since the pigment turns brown upon cooking, I thought I'd feature this recipe which unlike some others, preserves the original color. While JJ makes her version with a spelt crust and uses apple sauce and almond milk, mine uses an almond crust and whole almonds and apples in the filling.
To prepare the almonds:
Blanch 1/2 cup of almonds and remove skins. Soak overnight.
to make the crust:
The night before you're going to bake the tarts, mix together 2 cups of blanched almond flour, 1/2 tsp sea salt. Cut in 2 TB extra virgin coconut oil, butter or extra virgin olive oil. Stir in 1 beaten egg. Divide into six balls and press into tart pans, starting at the center. Refrigerate, which will allow the fat to congeal.
To make the filling:
1 Wash 1/2 pound of carrots and cut in half vertically and then into 1 inch pieces. Wash two apples and core and cut into eights. Steam carrots and apples approximately 10-15 minutes until very soft.
2. Puree carrots, apples and almongs in blender with with 3/4 cups of water until smooth. You will use 4 cups of the mixture for this recipe.
3. Preheat oven to 350 degrees F.
4. Lightly beat 3 large eggs and whisk together puree and the following:
1 tsp ginger
1/3 tsp cardamom
1/4 tsp sea salt
1 TB honey
Assemble and bake:
Fill tarts and put any extra in a greased shallow dish. Bake tarts and side dish until center barely jiggles, about 30 minutes.
Serve with whipped cream or a bit of vanilla ice cream, gelato or sorbet..
