Years ago I used to make carrot jam filled pockets,pies or we can call them tarts from now on; somehow I lost the recipe and I just couldn’t remember how I made them anymore. It was so long ago, I sort of forgot about them.
I decided to search again for the carrot pastry recipe I once loved so much.
I found one recipe that I tweaked a bit to my liking and so there it is. I made them last night, and they were delicious.
I prefer a sour sweet jam in these, best would be red currant, but I don’t have it at the moment, so I used my raspberry preserve.
I decided to use whole wheat pastry flour, but all purpose flour is fine too, or combination of both.
These make for a great afternoon snack and they get a PLUS for looking great in the lunch box.
Carrots are great source of fiber as well.
I’m a sweet tooth gal, but I like sweet in moderation and there are times when I’d like to bake healthier too. These have very little sugar as most of the sweetness is derived from carrots, and if you decide to go with whole grain flour, you’ll add more fiber to your diet as well.
Carrot Heart Tarts
(about 15 filled tarts, depending on the size of the cutter)
250grams all purpose flour ( I used whole wheat pastry flour)
3-5tbl powdered sugar
Medium size heart shape cookie cutter, preferably metal one
In a large bowl, whisk together flour and baking powder, add soft butter, vanilla extract, lemon zest, sugar, grated carrots, using your hands form a dough.
Flour your work surface and roll the dough into about 2/16-3/16 inch(3mm) thick.
Cut out shapes. Drop heaping tsp of jam in the middle of a cut out “cookie”, brush the edges with egg wash.
Place another cookie of same shape on the top and gently press the edges, use fork for more decorative style.
If you are not familiar with the process you can visit my photo tutorial for Apple Cupcake Pockets, process is very similar.
Place assembled tarts on the baking sheet, and chill for 10 minutes.
Preheat oven to 365F(185C)
Brush each tart with egg wash and sprinkle 1/2tsp brown sugar-cinnamon-oat mixture on the top.
Bake for about 16 minutes.Rotate pan in the midway.
Remove from the oven, let cool and enjoy.