This tart is based on a recipe in The Art of Cookery, written by an English cook, Hannah Glasse, in the eighteenth century.
½ cup carrot, finely grated
½ cup ground almonds
1 egg yolk
150 ml cream
60 g butter, melted and cooled
½ teaspoon nutmeg, freshly grated
2 tablespoons castor sugar
Pastry (you will need half this quantity for the pie)
180g unsalted butter
240g plain flour
Pinch of salt
1/4 cup water
To make the pastry, remove butter from refrigerator 30 minutes before making pastry. Sift flour and salt onto a marble pastry slab or workbench. Chop butter into smallish pieces and toss lightly in flour. Lightly rub to combine partly. Make a well in centre and pour in water. Using a pastry scraper, work water into flour until you have a very rough heap of buttery lumps of dough. Using the heel of your hand, quickly smear pastry away from you across the workbench. It will combine lightly. Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic film and refrigerate for 20-30 mins. Then roll out, dusting generously with flour as necessary.
Line a 4 cm deep pie plate with pastry and bake blind at 200°C for 20 minutes. Remove weights and foil and lower oven temperature to 180°C. Mix remaining ingredients and pour into pastry case. Bake for 15–25 minutes until filling has set and developed a golden crust. Good warm or cold.