CARROT TART

A good friend introduced the idea of carrots being used in a tart a number of years ago. Our flaky pastry and added seasonings have produced a simple, do-ahead recipe-one that is an often-requested hit.

1  10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish

Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.

PLAIN FLAKY PASTRY

This is a light and flaky pastry that works well for tarts and savory turnovers.

1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water

Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated

for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.