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Peel and cut the turnips into rounds approximately 4 mm thick. Cook them over low heat in 50 cl of water, with the juice and zest of the orange. Salt and pepper. When they are tender and there is some broth remaining, drain and let cool.
Generously butter the bottom of a tart pan with the 40g butter. Add 3 tbsp. soup of lemon honey and 2 tbsp. tablespoons of caramel balsamic vinegar.
Arrange the turnip slices in a rosette on the honey. Salt and pepper. Place the disk of puff pastry on the turnips then edge them so as to “hem” the turnips.
Bake the tart for 20/25 min. in an oven preheated to 220°C. Once out of the oven, unmold the tart immediately onto its serving plate.
