Instructions: Mix eggs, sugar, lemon juice and zest; add carrots and butter, stir well.

In separate bowl mix nuts, flour and baking powder. Blend two mixtures together; pour into partially baked pie or tart shell. Bake at 400 degrees for approximately 20 minutes. For glaze, melt down apricot preserves, add 2 tablespoons of brandy - coat top of tart when tart comes out of oven.

NOTE: See "Lattice Crust" recipe in this cookbook.

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