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Ground Pork and Carrots Tarte Tatin Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Ground pork and carrots tarte tatin

Ground pork and carrots tarte tatin

If you have ever had a tarte tatin, you will no doubt remember the wonderful caramel golden apples, soft and juicy, hidden within a pie shell and then served in all of its glory as a beautiful and elegant dessert.

But have you ever thought of doing the same thing with carrots? This recipe uses carrots sauteed in butter and sweetened with balsamic vinegar and honey instead of the traditional apple filling.

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This looks beautiful laid out on a plate: the flaky puff pastry pie crust encases an aromatic filling of pork sausage, onions, cinnamon, mint, and tender carrots. It is a gorgeous yet humble meat pie.

I based this recipe in part on a carrot tarte tatin recipe from My Little French Kitchen by Rachel Khoo, a great cookbook with excellent photos, well-written recipes, and marvelous food.

Ingredients

  • 1 pound ground pork
  • 1 onion, peeled and finely diced
  • 1 tablespoon cinnamon
  • 1 teaspoon cumin
  • 1/4 teaspoon + to taste salt
  • 3 ounces mint, minced
  • 3 cloves garlic, peeled and minced
  • pepper, to taste
  • 1/3 teaspoon cayenne red pepper
  • 6 carrots, reasonably skinny, root cut
  • 1 teaspoon dried thyme
  • 1 teaspoon honey
  • 1 tablespoon balsamic vinegar
  • 1/2 cup + 2 tablespoons + 1 tablespoon butter
  • 1 cup flour

Instructions

  1. Make the pastry dough: Chill the 1/2 cup of butter and then pulse it with the flour and 1/4 teaspoon salt, and then add in 1/4 cup of water, increasing if it doesn't stick together. It should form a cohesive ball at this point.
  2. Melt the 2 tablespoons of butter in a large skillet, and then sautee the carrots and thyme over low to medium heat for 15 minutes, until they are softened and tender as well as browned externally. Then add the honey and the balsamic vinegar and sprinkle with salt.
  3. Simultaneously melt the remaining 1 tablespoon of butter in another skillet, and then add in the diced onion. Sautee briefly until it is translucent. Then add in the ground pork, the garlic, the cinnamon, cayenne red pepper, salt and pepper to taste, and continue to sautee, vigorously breaking up the ground pork and integrating everything, until the meat is browned and heavily mixed, about 10 minutes.
  4. Lay out the carrots in the bottom of a 9-10 inch pie dish, then put the ground pork over this, and then roll out the pastry dough and place this over the top. Bake in a preheated oven at 350 degrees F for 40 minutes.
  5. Flip out onto a plate and serve immediately.

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