I was thinking about mixing carrots and orange juice for a while and decided to make a tart tatin with it. As you know it’s an upside-down cake with caramelised fruits or vegetables, mostly with apples or pears. I made a vegetable tart tatin with beetroots and to be honest it is my very favourite tart!
This time I glazed sweet carrots with orange juice and sugar and got a brilliant result!
Vegetable tarts sometimes turn in something absolutely magical!
Carrot Tarte Tatin Glazed with Orange Juice
(Makes 1 tart 24 cm in diameter) PASTRY: 180 g plain flour 110 g cold butter (cubed) 1 egg yolk 2-3 tbsp ice water pinch of the sea salt FILLING: 10-12 small carrots (new carrots are the best!) juice of the half of the orange 1-2 tbsp caster sugar 1/4 tsp nutmeg 1 tsp butter pinch of the sea salt and pepper
Make the dough.
Sift the flour and salt onto the working surface. Add cubed butter and rub it into the flour with a knife and continue rubbing with your fingers very quickly. Add an egg yolk and ice water. Knead the dough quickly until smooth (add some extra flour if needed). Cover the dough with cling film and leave to rest for half an hour.
Heat the pan on the medium heat (I like to use grill pan for this, I’m going crazy about these beautiful stripes after the grilling). Peel the carrots and cut them into thin slices. Melt the butter on your pan, add sugar while stirring constantly so it doesn’t burn! Add the carrots, cook them for about 2-3 minutes on each side, then pour in the orange juice and reduce the heat to the minimum, add salt, pepper, nutmeg and let it cook for another 5 minutes. Set aside.
Roll out the dough. You will need a circle of the diameter same as the pan you used. Mine was 24 cm.
After that cover the carrots with the dough and press slightly.
Heat the oven to 175 C degrees and bake the tart for about 20-30 minutes or until the crust is golden-brown.
Serve warm. I like to add some soured cream or greek yoghurt. Enjoy!