Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To caramelize
Tarte tatin
Utensils
For a baking tray approx. 28 cm in diameter, lined with baking paper
How it's done
To caramelize
Spread the sugar in the prepared tin. Caramelize for approx. 5 mins. in the centre of an oven preheated to 220 °C until the sugar turns light brown, remove. Spread the carrots and butter on top of the caramel, season with salt.
To bake
Approx. 20 mins. in the centre of the oven. Remove.
Tarte tatin
Mix the parsley, almonds and chilli flakes, sprinkle on top of the carrots. Roll out the pastry, prick firmly with a fork and place loosely over the carrots. Make a rim between the carrots and the edge of the tin.
Return to the oven
Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a plate, remove the baking paper.
| Serve with: | Lamb's lettuce |
|---|
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