Kitchen notes · a little help before you start
Hot honey carrot tart tatin with goat's cheese
Sweet carrots shine on this crisp pastry tart, with hot honey giving them a gently fiery glaze. Crumbled goat cheese adds tang to the sticky surface, and pistachios bring a welcome crunch along the edges of each slice.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Let the carrots keep their shape
Boil the carrots just until they start to soften. They still need enough structure to sit neatly in the pan and survive the flip at the end.
2. Use the right-sized pan
The carrots are arranged in an ovenproof frying pan about 26cm wide, so choose one close to that size. A much larger pan will spread everything thinly and make the pastry harder to tuck in.
3. Flip it with confidence
Let the tart stand for 5 mins first, then put the plate or board over the pan and turn it over in one sure movement. Hesitating is usually messier than committing.
Get to know the ingredients
Small carrots work best
Slim carrots fit the tart neatly and cook through without falling apart. If any are larger, halve them as directed so they soften at the same pace as the smaller ones.
Go easy on the chilli if you like
The chilli flakes are added to taste, so you can keep the heat gentler if you prefer. Pul biber is optional in the honey butter, and a pinch goes on at the end if you're using it.
All-butter pastry brings the crisp lid
Use the ready-rolled all-butter puff pastry as a single circle, cut slightly larger than the pan. That extra overhang gives you enough pastry to tuck down around the carrots.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
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Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last sticky drizzle
Once the tart is turned out, scatter over the goat's cheese, pistachios, extra thyme and pul biber. Finish it warm with the sticky juices left in the pan, or use the extra honey drizzle.
A little more help as you go
You can pause before baking
After the carrots are coated and arranged in the hot honey butter, they can cool fully, then be covered and chilled for up to 24 hrs. Bake from that prepared stage when you're ready.
Cool slightly before adding pastry
The carrots and honey butter should cool a little before the pastry goes on. That makes the pastry easier to handle as you lay it over the pan and tuck the edges down.
A few questions you might have
Do the carrots need to be fully cooked before they go in the pan?
No. Boil them until they're just starting to soften but still holding their shape. They'll spend more time in the pan and oven, and they need to stay tidy for the tart.
Should I use the pul biber in the honey butter and at the end?
Only if you want to. It's optional in the butter mixture, and the finished tart gets a pinch of pul biber too. If you're using chilli flakes as well, season the heat to your taste.
How big should I cut the pastry circle?
Use a plate slightly larger than the frying pan as your guide. The pastry needs to cover the carrots with enough extra around the edge to tuck down with a spoon.
Why does the tart rest before flipping?
The tart stands for 5 mins after baking. That short rest lets the bubbling hot honey butter settle a little before you invert it onto the plate or board.
What should I do with the juices left in the pan?
Don't waste them. Drizzle any sticky juices from the pan over the warm tart, or use extra honey if there isn't much left behind.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: bbcgoodfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.