
Parsnip and carrot tarte Tartin

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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!
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