“For a very long time, tartes Tatin were my nemesis, especially when made with apples,” says Deb Perelman in Smitten Kitchen Keepers (Knopf). “It took me years to make one that wasn’t too thin, sparse, pale, over- or undercooked.” Once I mastered the technique, though, I didn’t want to stop making upside-down tarts, and “strangely, it wasn’t the pineapple or peach that became my favorite but this, a savory version, with carrots.”
“Wait, come back. I know it sounds finicky.” But this tarte Tatin is made simple by its use of puff pastry (use an all-butter version if you can find it). The honeyed sautéed carrots themselves are “good enough to eat right from the pan.” But add goat cheese, pastry, time in the oven, and one final flip,…
