# Carrot Tarte Tatin

A beautiful carrot tarte tatin made with vibrant carrots, honey, apple cider vinegar, and orange, served with crumbled feta cheese to balance the sweetness.

- Cuisine: French
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

1. Preheat the oven to 150°C (300°F) convection.
2. Peel and cut 6 carrots lengthways.
3. Place the carrots in the oven and roast until they are tender but still have a slight bite in the center.
4. Once the carrots are cooked, increase the oven temperature to 175°C (350°F).
5. In 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).
6. Let 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.
7. Lower the heat to medium-low and add 2 tablespoons cold butter, stirring as it melts and emulsifies into a smooth caramel.
8. If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
9. Once the caramel is smooth, stir in orange zest and fresh thyme.
10. Arrange the roasted carrots in the pan.
11. Cover the carrots with a sheet of puff pastry, tucking the edges down around the filling.
12. Prick a few small holes in the pastry so steam can escape.
13. Bake at 175°C (350°F) until the pastry is puffed and deeply golden brown.
14. Remove the pan from the oven and let the tart rest for about 30 minutes.
15. To serve, flip the tart out of the pan onto a plate.
16. Finish with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.

## Equipment

- pan
- oven
- skillet

## 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.

## Source

- Original video: https://www.instagram.com/reel/DVnfzZ0go2s/?igsh=MTNyYTE1cXpmZTNnYQ==
- Recipe page: https://www.cliprecipe.com/recipe/ea3ddfa2-f3d4-4092-84cb-474a0058fb2b
- Extracted: 2026-05-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt