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Miss B
Rachel khoo's tarte tatin with carrot
Inverted carrot cake with honey and thyme.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the carrots if they have a thick skin, or else they were good and pat dry.
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Melt the butter in a large frying pan over low heat. Once the butter starts to fizz, add the carrots and thyme.
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Bake them for about 15 minutes; turn the roots regularly so that they brown on all sides.
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Remove the pan from the heat and stir in the salt, honey and vinegar. Place the roots on the bottom of the cake pan.
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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.
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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).
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Bake the cake in the preheated oven for 30-35 minutes, or until the puff pastry has risen and is golden brown.
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Place a large plate on the mold and gently turn the tarte tatin on the plate. Serve it warm.
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Nutrition
335Calories
Sodium18% DV430mg
Fat31% DV20g
Protein8% DV4g
Carbs11% DV33g
Fiber16% DV4g
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