Tarte Tatin is an absolute showstopper of a dessert, and is perfect for the festive season. But we thought, what if you're not the biggest dessert person? Luckily, this is the perfect middle ground!
Preheat your oven to 190°c - 200°c fan, gas mark 4.
Top tip! Don't peel your carrots - just use some iron wool/metal scourer, to clean off the skin of the carrots, leaving them clean whilst holding their natural shape! This is a life saver when prepping for a big Christmas dinner!
Cut your veggies using some festive cookie cutters to add a bit of festive fun!
Start by par-cooking your carrots and parsnips, by sautéing with a little knob of butter and a pinch of salt, for about 5 mins on low heat. We don't want much colour on them at this point.
Remove the carrots and parsnips from the pan, and in that same frying pan, add butter, honey, wholegrain mustard to create a little caramel sauce.
Add back in your carrots, parsnips, beetroot, shallots and onion, season with salt and a generous amount of black pepper, and cover with your puff pastry.
Cut any excess pastry off, and tuck the pastry into the pan, making sure the veggies are nice and snug. Brush with egg wash and bake for 20 mins, until the pastry is a dark golden brown, and crispy.
Whilst still hot, but being extremely careful, place a plate on top of your pan, and flip over your tarte tatin. Lift up the pan to reveal a honey soaked, crispy but so so buttery tarte tatin, that belongs at the centre of your dinner table.
Serve with black pepper creme fresh.
