Carrot tart tatin

6 carrots, peeled and cut in half, lengthwise, parboiled

2 ounces butter

1 tablespoon honey

3 tablespoons brown sugar

Pinch salt

1 teaspoon sage, chopped

1 sheet, puff pastry, ready to use pastry, cut into a circle that covers your saute pan

Preheat the oven to 400 F.

Melt the butter in a pan, on low heat.

Add the honey, brown sugar, and the salt, and bring to a boil for 1-2 minutes.

Sprinkle the sage into the pan.

Add the carrots to the pan, and arrange them how it works for you.

Place the puff pastry on top of the carrots; it must fully cover the carrot. Tuck it in on the sides.

Bake for 10 minutes, or until the puff pastry has lightly browned and puffed.

Remove from the oven and allow to cool off a bit.

Place your serving dish on the pan and gently turn the pan over to release the tart.