Cranberry Glazed Roasted Vegetable Tarte Tatin



  • 50g/2oz butter
  • 2 parsnips, peeled, cored and cut into small chunks
  • 2 carrots, peeled and cut into small chunks
  • Finely grated rind and juice of 1 orange
  • 200ml/7fl oz vegetable stock
  • 125g/4oz shallots, peeled and halved
  • 1 courgette, halved lengthways and cut into chunks
  • 3 tbsp Ocean Spray® Wholeberry Cranberry Sauce
  • 1 tbsp wholegrain mustard
  • 225g/8oz puff pastry, thawed if frozen
  • Small handful flat leaf parsley
  • Seasoning


Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.

Stir in the shallots, courgette, Wholeberry Cranberry Sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.

Roll out the pastry on a lightly floured surface to a 24cm (91/2in) circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.


Rating Snapshot

Select a row below to filter reviews

5 Star Rating
0% Complete
4 Star Rating
0% Complete
3 Star Rating
0% Complete
2 Star Rating
0% Complete
1 Star Rating
0% Complete

Average Customer Rating

1 2 3 4 5