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A fresh take on carrots for Thanksgiving: a tart
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These simple yet elegant individual tarts are at once surprisingly sweet and satisfyingly savory. It's thanks to the wonderful interplay between the naturally sweet carrots and lemon juice, and the herby thyme and sage. The tarts also are a wonderfully refreshing way to serve carrots, which too often end up just steamed and buttered. And because these tarts are delicious warm or at room temperature, they are an easy do-ahead item. If you'd like to save a little time, you could use purchased pastry dough. ___ Lemon-Herb Carrot Tarts Start to finish: 1 hour (30 minutes active) Servings: 8 For the crust: 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 egg 1 tablespoon water 1/2 cup (1 stick) cold unsalted butter, cut up For the filling: 1 1/2 pounds carrots, peeled and chopped 2 tablespoons butter 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage Zest and juice of 1 lemon Salt and ground black pepper 2 egg yolks Heat the oven to 350 F. Coat 8 individual tart pans with baking spray. To make the crust, in a food processor combine the flour, salt and sugar. Pulse to mix, then add the egg and water and pulse until incorporated. Add the butter and pulse just until a dough comes together. Transfer the dough to a lightly floured surface and roll out to 1/8 inch thick. Cut circles from the dough sized to fit your tart pans. Press the circles into each pan, trimming the edges as needed. Place the tart pans on a baking sheet and set in the freezer while you make the filling. To prepare the filling, bring a medium pot of salted water to a boil. Add the carrots and boil until tender, 12 to 15 minutes. Drain the carrots, then transfer to the food processor. Add the butter and process until smooth. Allow the carrots to cool slightly, then stir in the thyme, sage and lemon zest and juice. Taste and season with salt and pepper, then mix in the egg yolks. Spoon the carrot mixture into the prepared tart shells and bake, leaving the tarts on the baking sheet for ease, for 20 to 25 minutes, or until the crust is a light golden and the filling is set. Serve warm or at room temperature. Nutrition information per serving: 300 calories; 140 calories from fat (47 percent of total calories); 16 g fat (10 g saturated; 0 g trans fats); 115 mg cholesterol; 34 g carbohydrate; 3 g fiber; 7 g sugar; 6 g protein; 320 mg sodium. 
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Today is Tuesday, May 21, the 141st day of 2013. There are 224 days left in the year.
1863 -- 150 years ago: On Monday the 11th inst. on Center Ridge in Mercer County,some citizens got out their cannon to celebrate the taking of Richmond. The gun wasoverloaded and burst. No one was injured, but one 30-pound piece went though thesecond story of a house.
1888 -- 125 years ago: The old folks concert at the Harper Theater last night to benefit St.Luke's Cottage Hospital, attracted a large audience.
1913 -- 100 years ago: Unless depredation by vandals in Rock Island parks is halted,special policemen will be assigned to night duty to protect the flowers and other property.
1938 -- 75 years ago: Station WHBF has received a special citation from Washington forits participation in Air Mail Week, which was observed this week throughout the nation.
1963 -- 50 years ago: A 10-year high in employment in the Quad-City area was reachedat the end of the last quarter, according to an industrial employment barometer releasedtoday.
1988 -- 25 years ago: Pee Wee teams will be able to play baseball and softball as usualon Diamond Three at Dorrance Park this summer, but after that, the ball field is doomed.County crews have put the diamond back in shape after heavy trucks marred the playingfield earlier this spring. Illinois Department of Transportation crews drove onto it to makeborings for the relocation of the junction of Illinois 84 and the Port Byron-Hillsdale road.
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