Carrot Tarte Tatin
Carrot Tarte Tatin
Ingredients
For the Tarte Tatin
- 6 carrots, peeled and cut lengthways
- 2 tablespoons honey
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons orange juice
- 2 tablespoons cold butter
- 1 orange zest, from 1 orange
- 1 tablespoon fresh thyme, finely chopped, plus more for garnish
- 1 teaspoon cold water, optional, for caramel fix
- 1 sheet puff pastry
For Garnish
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Preheat the oven to 150°C (300°F) convection.
⏱️ 10 min•🌡️ 150
- 2
Peel and cut the carrots lengthways. Place them on a baking sheet and roast in the preheated oven until they are tender but still have a slight bite in the center. This should take about 20-25 minutes.
⏱️ 25 min•🌡️ 150
- 3
Once the carrots are cooked, remove them from the oven and increase the oven temperature to 175°C (350°F).
⏱️ 5 min•🌡️ 175
- 4
In an approximately 20 cm pan (about an 8-inch skillet), combine the honey, apple cider vinegar, and orange juice. Cook the mixture over medium-high heat without stirring until it reduces and thickens into a syrup. Allow the excess liquid to evaporate so the mixture becomes concentrated.
⏱️ 8 min
- 5
Lower the heat to medium-low and add the cold butter, stirring as it melts and emulsifies into a smooth caramel. If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
⏱️ 5 min
- 6
Once the caramel is smooth, stir in the orange zest and fresh thyme.
⏱️ 1 min
- 7
Arrange the roasted carrots neatly in the pan over the caramel.
⏱️ 2 min
- 8
Cover the carrots with the sheet of puff pastry, tucking the edges down around the filling. Prick a few small holes in the pastry to allow steam to escape during baking.
⏱️ 3 min
- 9
Bake at 175°C (350°F) until the puff pastry is puffed and deeply golden brown, about 15-20 minutes.
⏱️ 20 min•🌡️ 175
- 10
Remove the pan from the oven and let the tart rest for about 30 minutes. This allows the caramel to set and makes flipping easier.
⏱️ 30 min
- 11
To serve, carefully flip the tart out of the pan onto a plate. If the tarte is stuck, warm the pan on low heat for a little bit on the stove to loosen it before flipping.
⏱️ 1 min
- 12
Finish the tarte tatin with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Tarte Tatin
For the Tarte Tatin
- 6 carrots, peeled and cut lengthways
- 2 tablespoons honey
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons orange juice
- 2 tablespoons cold butter
- 1 orange zest, from 1 orange
- 1 tablespoon fresh thyme, finely chopped, plus more for garnish
- 1 teaspoon cold water, optional, for caramel fix
- 1 sheet puff pastry
For Garnish
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil, for drizzling
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Preheat the oven to 150°C (300°F) convection.
⏱️ 10 min•🌡️ 150 - 2
Peel and cut the carrots lengthways. Place them on a baking sheet and roast in the preheated oven until they are tender but still have a slight bite in the center. This should take about 20-25 minutes.
⏱️ 25 min•🌡️ 150 - 3
Once the carrots are cooked, remove them from the oven and increase the oven temperature to 175°C (350°F).
⏱️ 5 min•🌡️ 175 - 4
In an approximately 20 cm pan (about an 8-inch skillet), combine the honey, apple cider vinegar, and orange juice. Cook the mixture over medium-high heat without stirring until it reduces and thickens into a syrup. Allow the excess liquid to evaporate so the mixture becomes concentrated.
⏱️ 8 min - 5
Lower the heat to medium-low and add the cold butter, stirring as it melts and emulsifies into a smooth caramel. If the caramel splits, add 1 teaspoon cold water and whisk until it comes back together.
⏱️ 5 min - 6
Once the caramel is smooth, stir in the orange zest and fresh thyme.
⏱️ 1 min - 7
Arrange the roasted carrots neatly in the pan over the caramel.
⏱️ 2 min - 8
Cover the carrots with the sheet of puff pastry, tucking the edges down around the filling. Prick a few small holes in the pastry to allow steam to escape during baking.
⏱️ 3 min - 9
Bake at 175°C (350°F) until the puff pastry is puffed and deeply golden brown, about 15-20 minutes.
⏱️ 20 min•🌡️ 175 - 10
Remove the pan from the oven and let the tart rest for about 30 minutes. This allows the caramel to set and makes flipping easier.
⏱️ 30 min - 11
To serve, carefully flip the tart out of the pan onto a plate. If the tarte is stuck, warm the pan on low heat for a little bit on the stove to loosen it before flipping.
⏱️ 1 min - 12
Finish the tarte tatin with crumbled feta cheese, fresh thyme, a drizzle of olive oil, and a sprinkle of flaky sea salt.
⏱️ 1 min