Carrot Tarte Tatin

Serves 1
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Directions

  1. 1Preheat the oven to 150°C (300°F) convection.
  2. 2Preheat the oven to 150°C (300°F) convection.
  3. 3Preheat the oven to 150°C (300°F) convection.
  4. 4Peel and cut 6 carrots lengthways.
  5. 5Peel and cut 6 carrots lengthways.
  6. 6Peel and cut 6 carrots lengthways.
  7. 7Place the carrots in the oven and roast until they are tender but still have a slight bite in the center.
  8. 8Place the carrots in the oven and roast until they are tender but still have a slight bite in the center.
  9. 9Place the carrots in the oven and roast until they are tender but still have a slight bite in the center.
  10. 10Once the carrots are cooked, increase the oven temperature to 175°C (350°F).
  11. 11Once the carrots are cooked, increase the oven temperature to 175°C (350°F).
  12. 12Once the carrots are cooked, increase the oven temperature to 175°C (350°F).
  13. 13In an approximately 20 cm pan (about an 8-inch skillet), combine 2 tablespoons honey, ½ tablespoon apple cider vinegar (about 1½ teaspoons), and ½ tablespoon orange juice (about 1½ teaspoons).
  14. 14In an approximately 20 cm pan (about an 8-inch skillet), combine 2 tablespoons honey, ½ tablespoon apple cider vinegar (about 1½ teaspoons), and ½ tablespoon orange juice (about 1½ teaspoons).
  15. 15In an approximately 20 cm pan (about an 8-inch skillet), combine 2 tablespoons honey, ½ tablespoon apple cider vinegar (about 1½ teaspoons), and ½ tablespoon orange juice (about 1½ teaspoons).
  16. 16Let the mixture cook over medium-high heat without stirring until it reduces and thickens into a syrup, allowing the excess liquid to evaporate so the mixture becomes concentrated.
  17. 17Let the mixture cook over medium-high heat without stirring until it reduces and thickens into a syrup, allowing the excess liquid to evaporate so the mixture becomes concentrated.
  18. 18Let the mixture cook over medium-high heat without stirring until it reduces and thickens into a syrup, allowing the excess liquid to evaporate so the mixture becomes concentrated.
  19. 19Lower the heat to medium-low and add 2 tablespoons cold butter, stirring as it melts and emulsifies into a smooth caramel.
  20. 20Lower the heat to medium-low and add 2 tablespoons cold butter, stirring as it melts and emulsifies into a smooth caramel.
  21. 21Lower the heat to medium-low and add 2 tablespoons cold butter, stirring as it melts and emulsifies into a smooth caramel.
  22. 22If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
  23. 23If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
  24. 24If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
  25. 25Once the caramel is smooth, stir in orange zest and fresh thyme.
  26. 26Once the caramel is smooth, stir in orange zest and fresh thyme.
  27. 27Once the caramel is smooth, stir in orange zest and fresh thyme.
  28. 28Arrange the roasted carrots in the pan.
  29. 29Arrange the roasted carrots in the pan.
  30. 30Arrange the roasted carrots in the pan.
  31. 31Cover the carrots with a sheet of puff pastry, tucking the edges down around the filling.
  32. 32Cover the carrots with a sheet of puff pastry, tucking the edges down around the filling.
  33. 33Cover the carrots with a sheet of puff pastry, tucking the edges down around the filling.
  34. 34Prick a few small holes in the pastry so steam can escape.
  35. 35Prick a few small holes in the pastry so steam can escape.
  36. 36Prick a few small holes in the pastry so steam can escape.
  37. 37Bake at 175°C (350°F) until the pastry is puffed and deeply golden brown.
  38. 38Bake at 175°C (350°F) until the pastry is puffed and deeply golden brown.
  39. 39Bake at 175°C (350°F) until the pastry is puffed and deeply golden brown.
  40. 40Remove the pan from the oven and let the tart rest for about 30 minutes.
  41. 41Remove the pan from the oven and let the tart rest for about 30 minutes.
  42. 42Remove the pan from the oven and let the tart rest for about 30 minutes.
  43. 43To serve, flip the tart out of the pan onto a plate.
  44. 44To serve, flip the tart out of the pan onto a plate.
  45. 45To serve, flip the tart out of the pan onto a plate.
  46. 46Finish with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.
  47. 47Finish with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.
  48. 48Finish with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.

Ingredients

  • 6 carrots
  • 6 carrots
  • 6 carrots
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 0.5 tbsp apple cider vinegar
  • 0.5 tbsp apple cider vinegar
  • 0.5 tbsp apple cider vinegar
  • 0.5 tbsp orange juice
  • 0.5 tbsp orange juice
  • 0.5 tbsp orange juice
  • 2 tbsp cold butter
  • 2 tbsp cold butter
  • 2 tbsp cold butter
  • 1 tsp cold water
  • 1 tsp cold water
  • 1 tsp cold water
  • orange zest
  • orange zest
  • orange zest
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • crumbled feta cheese
  • crumbled feta cheese
  • crumbled feta cheese
  • olive oil
  • olive oil
  • olive oil
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt
  • ginger
  • ginger
  • ginger

Equipment

panovenskillet

Tips

  • Orange and carrot go super well together.
  • If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
  • Prick a few small holes in the pastry so steam can escape.
  • If the tarte is stuck, warm the pan on low heat for a little bit on the stove.
  • Adding ginger to the honey, orange, and butter reduction is incredible.