Latest recipes

Parsnip & chestnut tarte tatin

Parsnip & chestnut tarte tatin

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Parsnip & chestnut tarte tatin

Serves 6 to 8

Cooks In1 hour 20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 386 19%

  • Fat 24.6g 35%

  • Saturates 11.7g 59%

  • Sugars 9.9g 11%

  • Salt 1.4g 23%

  • Protein 5g 10%

  • Carbs 47.1g 18%

  • Fibre 4.7g -

Of an adult's reference intake


  • 2 parsnips
  • 3 shallots
  • 1/2 Bramley apple
  • 20 g goose fat
  • 50 g unsalted butter
  • 100 g ready-to-cook chestnuts
  • 7 sprigs of thyme
  • 320 g ready-rolled puff pastry
  • 1 tablespoon balsamic vinegar
  • 200 g shallots
  • 50 g medjool dates
  • 1/2 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon runny honey
  • 1/2 tablespoon dark brown sugar

Recipe From

Jamie Magazine

By Cara Hobday


  1. To make the shallot compote, peel and finely slice the shallots, and finely chop the dates.
  2. Heat the oil in a medium pan over a medium-low heat. Add the shallots and cook for 5 minutes, until tender. Stir in the mustard, balsamic, honey, sugar, dates and 115ml of water. Season well and reduce the heat to low.

    Cook for 10 to 15 minutes, stirring occasionally, until the shallots have caramelised and the mixture has thickened. Remove from the heat and let it cool.

    Preheat the oven to 200ºC/gas 6.

  3. Trim and halve the parsnips, then peel and halve the shallots. Core and finely chop the apple.
  4. Heat the goose fat and butter in a 22cm-wide ovenproof frying pan over a medium-low heat. Add the parsnips and shallots, cut-side down, and cook for 10 minutes, until they begin to caramelise.
  5. Add the chestnuts and thyme sprigs, season well and cook for 5 minutes. Remove from the heat and top with about half of the shallot compote.
  6. Roll out the pastry and trim it so it’s slightly bigger than your pan. Remove the pan from the heat and roll the pastry over the top, tucking it in the edges. Bake for about 30 minutes, until the pastry is golden and crisp on top.
  7. Meanwhile, simmer the apple with 100ml of water in a small pan over a medium heat for 10 minutes, until softened. Season and stir in the balsamic.
  8. Serve the tarte tatin hot with the apple balsamic sauce on the side.

Watch the video: Raspberry, Pistachio and Vanilla Semifreddo. Kitchen Vignettes. PBS Food