Carrot-based tarts are rich with vitamins C and beta-carotene. Moreover, they are just delicious!
- Yield: 18 tarts
- 1 egg
- 1 cup (8 oz) Whole grain flour
- 1 oz Olive oil
- 2 tbsp Honey (liquid)
- 1 (40 g) medium carrot
For the Stuffing
- 3 medium apples
- 2 tbsp Liquid honey
- 1 medium orange
How to Make It
- Grate the orange peel; grab 2 tsp, and keep it for the tarts. Prepare the Dough
- You can do it in two ways using a blender or manually.
- Way 1: To make carrot dough, you will need to place all the ingredients but flour in a blender and mix well. Pour out the dough into a cup; add 1 tsp. of the orange peel. Add flour and mix the dough with hands. Way 2: Mix egg and honey well. Then add oil and 1 tsp. of the orange peel. Mix all together using a spoon or whisk. Grate the carrot and add it to the dough. Add flour and mix the dough with hands.
- Form the dough into a ball and place it in a bag in a freezer for 5–10 minutes. It will make the dough easier to work with.
- Squeeze the juice from the orange. Prepare the Filling
- Clean the apples; remove the peel and stones.
- Cut apples into small pieces; place them in a bowl, and add 2 tbsp. of honey and orange juice. Mix well.
- Put the oven on preheat to 380°F. Now let’s Prepare the Base
- Take the dough out. Roll it using a rolling pin or bottle.
- The carrot dough might be sticky, so use some extra flour if necessary sprinkle the cutting board with 1 tbsp. of flour and then roll the dough. When it gets sticky again, turn the dough upside down and keep rolling it.
- Cut the circles from the dough. Use a glass to achieve perfect circles, easily and accurately!
- Place the dough in a baking tray (you can use the tray for muffins).
- Place 1.5–2 tbsp. of your filling in each tart. Add orange peel to the top.
- Place the tarts in the oven and bake for 30 minutes (380°F).
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.