Carrot Tarte Tatin Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, melt the butter over medium heat. Add the carrots and cook until slightly tender, about 5 minutes.

Sprinkle the brown sugar over the carrots and stir until the sugar has melted and caramelized, about 2 minutes.

Stir in the balsamic vinegar and season with salt and pepper. Cook for an additional 2 minutes.

Transfer the carrot mixture to a 9-inch (23 cm) round baking dish, spreading it out evenly.

Place the puff pastry sheet over the carrots, tucking in the edges.

Bake for 30-35 minutes, or until the pastry is golden brown and crispy.

Remove from the oven and let cool for a few minutes. Place a large plate over the baking dish and carefully invert the tart onto the plate.

Garnish with fresh parsley and serve warm.