I love colorful desserts, they make me happy and this Carrot Jam and Frangipane Tart is just perfect for me. I found the recipe flipping through an old encyclopedia (The Masters’ Recipes), the pastry chef is Pantaleo Dell’Olio, photos with all the steps, beautiful colors… I like it… let’s try to make it! If you like similar recipes, here is a Collection of tarts.

Recipe of 11/27/2016 updated

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Difficulty: Very Easy
Cost: Affordable
Rest time: 1 Hour
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All Seasons

399.33 Kcal

calories per serving

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Energy 399.33 (Kcal)
Carbohydrates 49.76 (g) of which sugars 33.27 (g)
Proteins 5.91 (g)
Fat 20.75 (g) of which saturated 10.03 (g)of which unsaturated 5.95 (g)
Fibers 2.28 (g)
Sodium 50.06 (mg)

Indicative values for a portion of 104 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 1/2 tbsp butter (soft)
3 tbsp sugar
1 egg (medium)
1/2 vanilla pod
3/4 cup all-purpose flour (sifted)
6 oz carrots
6 tbsp sugar
1 tbsp lemon juice
3 1/2 tbsp butter (soft)
1/2 cup almond flour
1 egg (large)
3 tbsp sugar
2 tsp cornstarch
1/2 tsp butter
2 tsp flour
3 1/2 tbsp apricot jam (sieved)

Tools

Affiliate links from IconA are present in the recipe

Food Scale
Bowl
Electric Whisk
Pan
Baking Pan in.7

Steps

Mix the soft butter cut into pieces with the sugar in a bowl, add the egg, the vanilla pod seeds, and the sifted flour. Knead quickly, wrap the dough with plastic wrap, and let it rest in the fridge for 1 hour.
Peel the carrots with a vegetable peeler, cut them into small pieces, and place them in a container with the sugar and lemon juice. Blend with an immersion blender to create a cream. Pour it into a small saucepan and cook over low heat for 15 minutes.
Place the butter cut into pieces, almond flour, and sugar in a bowl and mix. Add the egg, cornstarch, and continue to whisk for 2 minutes. Let it rest for 15 minutes.
Preheat the oven to 356°F. Roll out the shortcrust pastry with a rolling pin on a lightly floured surface, making a disk of 8 inches so that once placed in a 7 inches buttered and floured mold, it has a small edge. Spread the carrot jam and level it. Cover with the frangipane and bake. Cook at mid-height for 30 minutes, turn off the oven and let the steam out for 5 minutes with the door ajar. Remove from the oven and, once warm, take it out of the mold. Brush the surface with the sieved apricot jam.