Filter
Reset
Sort ByRelevance
Miss B
Rachel khoo's tarte tatin with carrot
Inverted carrot cake with honey and thyme.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Peel the carrots if they have a thick skin, or else they were good and pat dry.
-
Melt the butter in a large frying pan over low heat. Once the butter starts to fizz, add the carrots and thyme.
-
Bake them for about 15 minutes; turn the roots regularly so that they brown on all sides.
-
Remove the pan from the heat and stir in the salt, honey and vinegar. Place the roots on the bottom of the cake pan.
-
Roll the dough between 2 sheets of baking paper to a thickness of 5 mm. Cut out a disc here that is slightly larger than the pie shape.
-
Place it on the roots and stop the edges. Cut a small cross in the middle (to allow the steam to escape during the baking process).
-
Bake the cake in the preheated oven for 30-35 minutes, or until the puff pastry has risen and is golden brown.
-
Place a large plate on the mold and gently turn the tarte tatin on the plate. Serve it warm.
Blogs that might be interesting
-
20 minLunchSpinach, fresh ginger, garlic, green pepper, Red pepper, butter, laurel leaf, cumin powder (djinten), onion, tomato, turmeric, garam masala, vegetable stock, cream, yogurt, fresh mint,indian spinach soup
-
320 minAppetizerEggs, gelatin, fish stock, tomatoes, dill, smoked salmon,salmon trumpet
-
40 minAppetizerceleriac, lemon juice, shallots, butter, herbal stock, thyme, cognac or vieux (liquor), creme fraiche, salt, pepper,celeriac-cream soup
-
30 minSnackwhite bread mix, olive oil, feta cheese, ricotta, sun-dried tomato, capers, basil, egg,empanadas filled with goat feta and ricotta
Nutrition
335Calories
Sodium18% DV430mg
Fat31% DV20g
Protein8% DV4g
Carbs11% DV33g
Fiber16% DV4g
Loved it