Tarte Tatin with Chicory
(Percentage of daily recommendation)
|Calorie||423 kcal||(20 %)|
|Protein||4.96 g||(5 %)|
|Fat||26.18 g||(23 %)|
|Carbohydrates||44.84 g||(30 %)|
|Sugar added||11.97 g||(48 %)|
|Roughage||4.04 g||(13 %)|
|Vitamin A||86.84 mg||(10,855 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.23 mg||(21 %)|
|Niacin||3.31 mg||(28 %)|
|Vitamin B₆||0.08 mg||(6 %)|
|Folate||87.6 μg||(29 %)|
|Pantothenic acid||0.33 mg||(6 %)|
|Biotin||0.65 μg||(1 %)|
|Vitamin B₁₂||0.02 μg||(1 %)|
|Vitamin C||37.15 mg||(39 %)|
|Potassium||325.24 mg||(8 %)|
|Calcium||49.16 mg||(5 %)|
|Magnesium||22.53 mg||(8 %)|
|Iron||1.5 mg||(10 %)|
|Zinc||0.45 mg||(6 %)|
|Saturated fatty acids||9.61 g|
Spread out puff pastry slices on a floured surface and let thaw.
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.)
Rinse chicory, cut in half and remove stalk.
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.
Preheat the oven to 200°C (approximately 400°F.)
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.
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.