Gastronomixs

Carrot tarte tatin

The integration of the sherry vinegar into the caramel ensures that this composition is not too sweet, making it perfect to use in a hearty dish to warm up those cold winter days.

Makes six with a Ø of 12 centimetres.

Carrot tarte tatin

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Ingredients

2

kg

large carrots

150

ml

extra virgin olive oil

160

g

sugar

100

g

honey

100

ml

sherry vinegar

95

g

butter

5

g

lemon thyme, leaves only

1

sheet

puff pastry (40 x 40cm)

As needed:

 

salt

Preparation method

  • Peel the carrots and place them on oven racks.
  • Bake in an oven preheated to 130°C for 1.5 to 2 hours until cooked.
  • Dry in the oven or food dehydrator at 60 to 70°C for three hours.
  • Cool the carrots in the refrigerator.
  • Cold smoke the carrots for ten to fifteen minutes with oak woodchips.
  • Pull vacuum the smoked carrots with the olive oil and freeze.
  • Allow to defrost and then freeze again. Repeat this process three times. This process gives the carrots their unique structure.
  • Make the caramel with the sugar, honey, and sherry vinegar.
  • Add the butter and then the lemon thyme.
  • Pour the caramel into the tartlet moulds or tarte tatin moulds.
  • Slice the carrots into 2cm pieces and press down into the caramel.
  • Cut circles from the puff pastry.
  • Cover the carrots with a puff pastry circle and use a spoon to press the pastry tightly into the moulds.
  • Use a small knife to create an air vent in the centre of the dough.
  • Bake in the oven at 190°C for 22 to 24 minutes until golden brown.
  • Season to taste with salt and serve the tarte tatins immediately.

Serving suggestions

  • Delicious in a composition with components of cream cheese, sesame seeds, and ginger.
  • Goes well with components of beef, potato, and onion.
  • Use in a composition with components of lettuce, bacon, and tomato.

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