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Seafood and Carrot Tart

Seafood and Carrot Tart
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by in Jan 1985
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  • 1 batch butter/lard pastry (recipe follows)
  • 1/2 cup shopped onion
  • 2 tablespoons butter
  • 1 cup cooked seafood: crab; shrimp, lobster, salmon, or any combination, diced small
  • 1-1/2 cups finely shredded sweet orange carrots
  • 1 cup shredded Swiss cheese
  • 1 small fresh hot pepper, minced fine
  • 1/2 teaspoon freshly crushed coriander seeds
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon crushed dried thyme
  • 1 teaspoon Worcestershire sauce
  • 2 egg yolks
  • 2 whole eggs
  • 2/3 cup medium cream
  • salt and pepper to taste


Prepare the shell: Let pastry come to cool room temperature, roll out thin, and fit into shallow 10-inch tart form. Prick well all over and freeze. Bake unfilled frozen shell in a preheated 400° oven for 20 minutes, or until it is lightly browned. Prepare the filling: Sauté the onion in the butter until it is golden, combine with seafood and carrot, and permit to cool. Stir in cheese, hot pepper, coriander, thyme, and Worcestershire. Beat eggs and yolks gently, only enough to mix (try to avoid incorporating too much air), then beat in cream. Combine with seafood mixture and turn into the partially baked shell. Bake in a preheated 350° oven for 30 minutes, or until filling is set and crust has finished browning. Serve warm.

Butter/Lard Pastry


  • For one 1O-inch shell
  • 2 cups unbleached flour
  • a pinch of salt
  • stick unsalted butter
  • 1/4 cup lard
  • 3 tablespoons ice water (or slightly more)


Mix flour with salt. Cut in butter and lard until lumps are pea-sized, then flake the mixture through your fingers for a few minutes until fat is well mixed with flour. Dribble in water, tossing and pressing, until a stiff dough is formed. Use as little water as possible. Press dough into a flattish ball, wrap tightly in plastic, and chill at least 1 hour before using.

Updated Tuesday, October 26th, 2010

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