Carrot Apple Tart with Minted Pea Puree

Sweet and savory side dish made simple.


  1. Preheat oven to 425°.
  2. In a large skillet, sauté apples, carrots, onion, butter, ¼ cup sugar, cinnamon and lemon zest until softened, about 5 minutes. Reserve.
  3. Meanwhile, roll out pie crust and place in a 9-inch pie plate, prick with a fork and crimp the edges. Bake for 8 minutes or until golden brown. Reduce heat to 350°.
  4. Pour contents of skillet into prebaked pie crust and dust with remaining sugar. Return to oven for 15-20 minutes, or until carrots begin to soften and apples brown.
  5. Meanwhile, in a small saucepan, add chicken broth and peas. Bring to boil, then simmer for 3 minutes. Remove from heat. 
  6. Using a blender, puree pea mixture and mint leaves until desired consistency.  Season to taste with salt and pepper. Return to saucepan to keep warm.
  7. To plate, spread 2 tablespoons of puree on a plate with a warm slice of tart.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen


4 Granny Smith apples, sliced

4 large carrots, peeled and cut into rounds

1 onion, diced

2 tablespoons Countryside Creamery Unsalted Butter

½ cup Baker's Corner Granulated Sugar, divided

½ teaspoon Stonemill Essentials Ground Cinnamon

1 lemon, zested

7.5 ounces Bake House creations Refrigerated Pie Crusts, room temperature

¼ cup Chef's Cupboard Chicken Broth

½ cup Season's Choice Frozen Sweet Peas

1 bunch of mint

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes