Recipe: Tarte tatin with carrots and onions step by step with pictures | Handy.Recipes

Tarte tatin with carrots and onions

Cooked tarte tatin with carrots and onions

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

Healthy Food & Cakes!? Why not? When the dough is thin and the vegetables are used as a filling. And it's so easy to make this colorful and low-budget pie. A real treat for fans of caramelized onions and carrots.

Author of the recipe

Ingredients for tarte tatin with carrots and onions:

  • Wheat flour / Flour - 200 g
  • Butter (80g for the dough, 20g for the filling, 10g to grease the molds and the cake) - 110 g
  • Water (cold in the dough) - 60 ml
  • Carrots - 1 kg
  • Onions - 500 g
  • Spices (to taste: fennel seeds - about 1 tbsp. spoonfuls or ground coriander about 1 teaspoon)
  • Salt (to taste. 1 teaspoon in batter)
  • Sugar - 2 tablespoon
  • Black pepper (to taste)

How to cook tarte tatin with carrots and onions step by step with photos

To make tart with carrots and onions, we need a brieze dough that is slightly crumbly and crunchy, with a neutral flavor. If you can't afford to buy it, it's easy to make. Also, you can, like me, reduce the amount of oil in it. The first thing you do is to grind the flour, butter, and a tablespoon of fine salt into a crumble. You can do this either with your fingertips or with a food processor. It's easy enough to do both. Then add a little cold water and knead a pliable dough quickly.

Wrap the dough in plastic wrap and leave to rest in the fridge. Meanwhile let's prepare the filling.

Peel the carrots and cut them into barrels about 3 cm high. Don't worry if they vary in height, it won't affect the final result. Cook the carrots in plenty of lightly salted water for about 20 minutes. Once the carrots are cooked, drain them and sprinkle them with ground pepper.

Finely chop the onions. Melt butter in a heavy skillet and add onion. Put onion on low heat under a lid for a couple of minutes, add a little salt, fennel seeds or corianderander, 1 tablespoon of sugar. Stir and cook the onions without turning on the lid to evaporate more liquid. A little bit about seasoning in this recipe. You can use either white or brown sugar. But brown sugar will give the cake a more delicate sweetness and a more pronounced caramel flavor. Fennel seeds are good as a spice. And they can not be spared, add almost a tablespoon. But fennel seeds are not easy to buy in supermarkets in our country as a spice, more often they are sold as a planting material and are not intended for food. So you can use ground coriander, also goes well with carrots and onions. But you need to take less of it. For my taste about a teaspoon. But please let your taste buds guide you.

Meanwhile let's assemble the pie. Butter the cake tin and sprinkle with the remaining sugar. Begin placing the vertical barrels of carrots in a circle.

Put the carrots in such a way that they do not come close to the edges. Actually, it is not necessary to have a round shape, you can lay out a circle of carrots on a baking tray.

On top of the carrots, lay the onions and smooth them out. It will just fill the unevenness, which might have been made when slicing the kegs.

Take the dough out of the fridge, roll it out and cover the filling with it. Try to shape the pie and make sure there is as little air as possible under the dough. Brush the top of the pastry with butter.

Bake the tart in a preheated 180 C oven until it is lightly golden.

I made my first tarte tatin in a glass dish. It was very convenient - you could control the baking process better, since. к. I don't have a "an advanced" oven. And it's just fun. :) Oh yes, we cover the baked tart with the dish on which we are going to serve it, and turn it upside down.

It's best to serve this tart warm. Although it is quite tasty when cold. It is more convenient to cut the pie into pieces while it is warm or cold. The pie can be kept in a closed container in the refrigerator for a couple of days. It's easy enough to reheat in the microwave. Bon appetit!

Nutritional Value:

Whole Dish:
2231.9 Calories
39.1 g
94.2 g
321.7 g
Per Serving:
279 Calories
4.9 g
11.8 g
40.2 g
116.2 Calories
2 g
4.9 g
16.8 g

Salt, Black Pepper, Onion, Flour, Sugar, Butter, Onions, Spices, Carrots, Water, Baking, Carrot, Caramel, Cakes, Pastry

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