Tarte Tatin with Chicory

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Tarte Tatin with Chicory
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein4.96 g(5 %)
Fat26.18 g(23 %)
Carbohydrates44.84 g(30 %)
Sugar added11.97 g(48 %)
Roughage4.04 g(13 %)
Vitamin A86.84 mg(10,855 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.23 mg(21 %)
Niacin3.31 mg(28 %)
Vitamin B₆0.08 mg(6 %)
Folate87.6 μg(29 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C37.15 mg(39 %)
Potassium325.24 mg(8 %)
Calcium49.16 mg(5 %)
Magnesium22.53 mg(8 %)
Iron1.5 mg(10 %)
Zinc0.45 mg(6 %)
Saturated fatty acids9.61 g
Cholesterol21.5 mg

Ingredients

for
4
Ingredients
4 slices Puff pastry dough (frozen, 75 grams each)
Pastry flour (for dusting)
butter (for the pan)
6 small Chicory (150 grams each)
40 grams butter
3 tablespoons Acacia honey
2 Oranges (juiced)
salt
freshly ground peppers
How healthy are the main ingredients?
ChicoryOrangesalt

Preparation steps

1.

Spread out puff pastry slices on a floured surface and let thaw.

2.

Butter each tart mold. Merge puff pastry slices, overlapping slightly, to form a square and roll out. Cut pastry into circles slightly larger than each individual tart mold (approximately 20 cm or 8 inches.) 

3.

Rinse chicory, cut in half and remove stalk.

4.

Heat butter in a pan until foamy and add honey. Lay chicory in pan with cut side down and cook for about 10 minutes over low heat. Pour orange juice into pan and season with salt and pepper. Let juice cook down until syrupy and remove pan from heat.

5.

Preheat the oven to 200°C (approximately 400°F.)

6.

Place chicory cut side down into tart molds and top with remaining caramel from the pan. Place pastry over the edges and fold downwards. Use a sharp knife to score the dough repeatedly. Bake for about 25 minutes until golden brown and crisp.

7.

Remove tart pan from the oven and allow to cool on a wire rack for 3-5 minutes. Remove individual tarts from molds and serve on plates.