Carrot Tart with Ricotta & Almond Filling
Recipe of the weekYIELD Serves 6–8 INGREDIENTS 1 1/2 cups sliced almonds (about 5 1/2 ounces) 2 pounds rainbow or orange carrots, peeled, cut into 3 1/2×1/4–1/2″ sticks; plus 1 cup coarsely chopped tops 1 teaspoon finely grated orange zest 1/2 cup fresh orange juice 1/2 cup (1 stick) unsalted butter, divided 2 tablespoons sugar, divided 2 1/4 […]