Sharon's Recipes

SEPTEMBER: Parsnip Tart


Tart pastry or already prepared shell
4 tbsp Purple Chef Orange Marmalade
1 1/2 cups pureed cooked parsnips
4 eggs
1/4 tsp salt
1/2 cup heavy cream
4 tbsp orange juice
1 tbsp lemon juice
1 orange, grated rind
3 oz package cream cheese, softened
6 tbsp sugar
4 tbsp chopped toasted almonds or walnuts

1) Prepare pastry to fit a 10-inch tart pan; partially bake and let cool. Heat oven to 400 degrees

2) Heat marmalade until melted and coat the inside of the pastry shell with it.

3) Mix together all ingredients, reserving 4 tbsp sugar and nuts. Pour mixture into the crust and bake for 15 minutes. Combine the 4 tbsp sugar and nuts and sprinkle them over the tart. Bake for 15 more minutes or until set. Cool before serving.


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