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| 1 | Pie shell; partially baked (lattice crust recipe) |
| 3 | eggs |
| 1/3 Tasse | sugar |
| 1 Teelöffel | Lemon juice and lemon zest |
| 2 Tasse | carrot finely shredded |
| 4 Esslöffel | Butter melted |
| 1/2 Teelöffel | baking powder |
| 2/3 Tasse | flour |
| 1/2 Tasse | Almonds |
| 1/4 Tasse | Apricot glaze |
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Mix eggs, sugar, lemon juice and zest; add carrots and butter, stir well. In separate bowl mix nuts, flour and baking powder. Blend two mixtures together; pour into partially baked pie or tart shell. Bake at 400 degrees for approximately 20 minutes. For glaze, melt down apricot preserves, add 2 tablespoons of brandy - coat top of tart when tart comes out of oven.
Arkansas Today, Channel 11, Kthv
"Cooking With Don Bingham"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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