La The Carrot and Honey Tarte Tatin is one of those recipes that you fall in love with because it's so simple and looks spectacular. It's a different take on the classic French caramelized apple tart, but here the carrots become the main stars. Caramelized with honey and sugar, and topped with a crisp puff pastry base, they create a sweet-and-salty combination that surprises and delights.
One of the things I like most about this recipe is that it's not only easy to make, but it's also very versatile. It's perfect as a starter, as a side for meats, or even as a light main course if you serve it with a fresh salad. Also, the trick of using two sheets of puff pastry instead of one adds extra texture and makes the base firmer and more golden, ideal for holding the juicy carrot filling.
If you feel like trying this savory version of Tarte Tatin, you'll see you don't need to be a kitchen expert: with a few ingredients and ready-made puff pastry, you'll have a dish that looks restaurant-quality but is made without fuss. It's a different, original recipe with that sweet-and-salty touch that always wins. You'll love it!
One of the things I like most about this recipe is that it's not only easy to make, but it's also very versatile. It's perfect as a starter, as a side for meats, or even as a light main course if you serve it with a fresh salad. Also, the trick of using two sheets of puff pastry instead of one adds extra texture and makes the base firmer and more golden, ideal for holding the juicy carrot filling.
If you feel like trying this savory version of Tarte Tatin, you'll see you don't need to be a kitchen expert: with a few ingredients and ready-made puff pastry, you'll have a dish that looks restaurant-quality but is made without fuss. It's a different, original recipe with that sweet-and-salty touch that always wins. You'll love it!
Ingredients
- 50 g butter
- 1 kg carrots
- 70 g brown sugar
- 60 ml honey
- Salt
- Pepper to taste
- 2 round sheets of puff pastry (refrigerated dough)
- 1 beaten egg
- Whipped ricotta (optional)
Preparation
- Peel and clean the carrots, remove the greens and slice them into 2-3 cm thick rounds.
- Preheat the oven to 200 ºC.
- In the low casserole, Shallow Casserole type Le Creuset (or if unavailable, directly in the Le Creuset cast-iron Tarte Tatin pan), add the butter and melt it over low heat.
- Add the carrots to the Shallow Casserole. Brown them on both sides.
- Once browned, cover the Shallow Casserole and let steam for about 10 minutes, until they are a touch more tender, still firm.
- Add the honey, the sugar and salt-pepper to taste to the carrots. Stir until well combined and remove from the heat.
- Place the two puff pastry sheets, one on top of the other, and roll them out slightly with a rolling pin until they're large enough to cover the surface of the skillet or pot.
- Cover the carrots with the pastry, pressing the edges slightly inward.
- Brush the entire surface of the dough with the beaten egg, and bake at 200 °C for 25 minutes, or until the pastry is golden.
- Remove the tart from the oven and let cool for 10 minutes.
- Place a large plate as a lid on the Shallow Casserole, and flip it over, thus inverting the tart and plating it at the same time to serve (when flipping the Shallow Casserole, do it as if you were flipping a tortilla, but it’s important to turn it outward—if some of the liquid or caramel spills during the turn it will be safer; you’ll avoid burning yourself).
- Serve the tarte tatin hot. You can scatter crumbled ricotta over the top for a nice contrast, or serve it as it comes out of the oven.
Notes
Carrots pair wonderfully with spices, and adding a special touch can take this Carrot and Honey Tarte Tatin to the next level. Here are some ideas that could work very well (you should only add a small amount at the same time you add the salt and pepper... sprinkling the spice you want over the carrots):
- Curry: I love this option! A mild curry touch or even a "yellow curry" blend will enhance the carrots' natural sweetness and give the recipe an exotic twist. Add a pinch together with the honey and sugar while caramelizing the carrots.
- Cumin: Even if you're not a big fan, it's great with carrots! Cumin has a warm, slightly earthy flavor that complements carrots very well. Use ground cumin or add some seeds while caramelizing for a more intense touch.
- Turmeric: If you want a subtle touch and a lovely golden color, a pinch of turmeric can be perfect. It goes great with honey and doesn't overpower the dish.
- Cinnamon: I always fall for it! A pinch of cinnamon gives a sweet, warm nuance that enhances the caramelization. Ideal if you want to keep the balance between sweet and savory.
- Black pepper or pink peppercorns: You can swap black pepper for pink, or add a pinch of each. Freshly ground black pepper provides a slight contrast to the sweetness of the carrots. If you want something more decorative and subtle, pink peppercorns are also a good option.
- Ground coriander: I always hesitate more to add coriander, but if you're looking for something different, coriander brings a fresh, slightly citrusy note that pairs well with honey.
Will you dare to try one of these or do you think you'll stick with the original version?
