Parsnip and carrot tarte Tartin
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A dinner party favorite
Parsnip and carrot tarte Tatin. A seasonal dinner party favorite. For this recipe you will require a 9-inch cast-iron pan.
Start by unrolling a sheet of cold, puff pastry then place the pan on top. Allowing an extra margin of approx 2” round the edge, trim the pasty, saving any excess for later. Place the pastry circle on a tray lined with parchment paper and chill in the fridge. Next, quarter or halve parsnips and carrots lengthwise then par- boil them for 5 minutes before draining.
Preheat the oven to 400°F. Melt butter In a cast iron pan over medium-low heat, then add sugar, spices and flavorings (I like to use a tablespoon or so of pomegranate molasses, smoked paprika and sumac) then stir in parboiled parsnips and carrots, allowing them to color for a minute or two. After removing the pan from the stove, place the pastry circle over the vegetables, tucking in the edges. Bake the tarte Tatin in the middle of the oven for 25-35 minutes or until golden. After resting for 4-5 minutes, place a serving dish/plate over the pan and, using oven gloves, hold the two together and flip. Voilà – a dinner party favorite!
Parsnip and carrot tarte Tatin
For this Parsnip and Carrot Tarte Tatin, sweet parsnips and carrots are caramelized in a buttery pomegranate syrup, then topped with a flaky puff pastry before flipping and serving.
Servings: 6
Equipment
Ingredients
- 1 all-butter puff pastry sheet keep any excess for other uses
- 135 g parsnips peeled
- 150 g small carrots peeled
Pomegranate and sumac glaze
- 30 g unsalted butter + 15g for lining the cast iron pan
- 1 tsp paprika
- 1 tsp sumac
- 2 tbsp light brown sugar
- 2 tbsp pomegranate molasses optional substitute - maple syrup
- White wine vinegar a splash
- Pinch of salt
Instructions
- Preheat the oven to 400°F
- Place the pastry sheet on a lightly floured kitchen surface or piece of baking parchment. Trim the pastry so that you have a 2” margin of pastry around the pan. If the pastry sheet isn’t large enough, gently roll the pastry to enlarge the surface area. Prick the pastry with a fork, place it on a parchment lined tin and refrigerate until ready to use.
- Quarter or halve the parsnips and carrots lengthways. Place in a medium saucepan/pot, cover with salted cold water, bring to the boil, simmer for 5-6 minutes, then drain.
- Place 30g of butter In a medium bowl and melt in the microwave for 15 seconds. To this, add all the pomegranate glaze ingredients. Stir to combine. Now, add the parsnips and carrots and toss to coat.
- Rub the inside of the cast iron pan with approx. 15g butter. Remove the parsnips and carrots from the bowl and arrange cut side down, then pour over any remaining glaze. Place the pan on medium heat on the stove and allow the vegetables to color slightly for approx. 2-4 minutes. Remove from the heat.
- Gently wrap the pastry circle around a rolling pin and then, working quickly, unroll the pastry over the top of the vegetables. Tuck in the edges then bake for approx. 30-35 minutes, or until the pastry is golden. Rest for 4-5 minutes, run a knife around the edge of the tarte Tatin then place a serving plate/dish on top of the pan. Using oven gloves, hold the pan and serving dish together and flip so that the Tatin is transferred to the plate/dish.
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