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.