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
-
30 minAppetizerduck breast fillet, fresh thyme, unsalted butter, Red port, balsamic vinegar, green peppercorns, watercress,duck breast fillet with red port sauce
-
45 minAppetizersmall onion, pumpkin, fresh Italian spice mix, fresh chives, unsalted butter, garlic, water, herbal stock, Broccoli, fresh tortelloni verdi, mascarpone,pumpkin soup deluxe
-
35 minAppetizerartichoke, lemon, (Belgian) mayonnaise, garlic, French mustard,artichoke with garlic mayonnaise
-
20 minAppetizerlentils, yellow bell pepper, Red pepper, Red onion, spring / forest onion, serrano ham, parma ham, parsley, balsamic vinegar, mustard, olive oil,salad with lentils and raw ham
Nutrition
335Calories
Sodium18% DV430mg
Fat31% DV20g
Protein8% DV4g
Carbs11% DV33g
Fiber16% DV4g
Loved it