english cooking

Honeyed Carrot Tart

Honeyed Carrot Tart

I came across a recipe a couple of years ago when I was browsing through Stephanie Alexander’s wonderful book The Cook’s Companion that intrigued me. It was for a carrot tart that she had adapted from an eighteenth century recipe of the English cook, Hannah Glasse.

I tried it, omitting the sugar, and found that it became neither savoury nor sweet, but oh so delicate and a joy to eat, each mouthful a discovery of beautifully balanced flavours. We ate it, not even bothering to sit at the table, but at the kitchen bench, greedily devouring each morsel. Joy.

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