Carrot and Ginger Tart for Rosh Hashanah
DOUBLE-CRUSTED CARROT AND GINGER TART/"Cucina Ebraica" by Joyce Goldstein פאי גזר וג'ינג'ר- מתכון בעברית
2-1/4 cups all-purpose flour, plus additional for rolling dough
1 1/2+ 1/2 cups sugar = 2 cups sugar
Pinch of salt
14 tablespoons (1-3/4 sticks) chilled unsalted butter, diced
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 ( I use only 4 TB)
H O W:
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.
Adapted from "Cucina Ebraica," by Joyce Goldstein -Full recipe Here