Spread the sugar in the prepared tin. Caramelize for approx. 5 mins. in the centre of an oven preheated to 220 °C until the sugar turns light brown, remove. Spread the carrots and butter on top of the caramel, season with salt.
Approx. 20 mins. in the centre of the oven. Remove.
Mix the parsley, almonds and chilli flakes, sprinkle on top of the carrots. Roll out the pastry, prick firmly with a fork and place loosely over the carrots. Make a rim between the carrots and the edge of the tin.
Return to the oven
Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a plate, remove the baking paper.