Third Prize Winner in the Garden-Fresh Recipe Contest.
-Barbara Burge, Los Gatos, California
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter, cut into pieces
1 large egg yolk
Preheat the oven to 325°F. In a food processor, combine the flour and sugar. Add the butter in pieces and process until fine crumbs form. Add the egg yolk and process until the dough holds together when pressed. Press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes, or until the crust is very lightly browned. Remove from the oven and set aside.
2 cups shredded peeled carrots
2 cups shredded peeled parsnips
3 large eggs
1-1/2 teaspoons grated orange peel
1-1/2 teaspoons grated lemon peel
2 tablespoons all-purpose flour
2/3 cup sugar
1 cup lemon-flavor yogurt
1/2 cup pecan halves
ut the carrots, parsnips, and about 3/4 cup of water into a large skillet over high heat. Bring to a boil, cover, and reduce the heat to low. Simmer for about 6 minutes, stirring occasionally, until the vegetables are soft and the liquid has evaporated. Remove from the heat and set aside to cool.
Put the eggs, orange peel, lemon peel, flour, sugar, and yogurt into a large bowl and whisk until blended. Stir in the carrots and parsnips. Pour the mixture into the prepared crust. Arrange the pecans on top in a decorative pattern.
Bake for about 35 to 40 minutes, or until the center does not jiggle when the pan is tapped. Remove to a wire rack and cool completely. Once cool, cover and chill in the refrigerator. To serve, run a knife between the crust and side of pan to loosen, then remove the sides of pan.