NZ Woman's Weekly

Beetroot Tarte Tatin

Beetroot Tarte Tartin

Ready in 40 minutes, serves 4-6
To make this you will need a 22cm pie dish.

  • 1 x 600g can plain baby beetroots, un-vinegared if possible, drained
  • ½ cup caster sugar
  • ½ tsp salt
  • 2 tbsp water
  • 1 tbsp vinegar
  • 1 sheet pre-rolled
  • puff pastry
  • ¾ cup bought salsa
  • ½ tub sour cream or crème fraîche
  • 3 spring onions, finely sliced
  • 3 tbsp fresh coriander or mint, chopped
  • Sea salt and pepper

1. Preheat oven to 190C.
2. Drain the baby beets in a colander.
3. Place sugar and salt into a small saucepan. Moisten the sugar and sides of the saucepan with water and vinegar. Place over a high heat and boil for approximately 8 to 10 minutes until the sugar becomes a bronze caramel. Then pour it immediately and carefully into the pie dish and allow to cool.
4. Place the baby beets in a single layer on top of the caramel, then place the pastry on top of the beets. Ensure the edges are neatly tucked around the beets and pierce the pastry 10 to 12 times with the tip of a knife.
5. Bake for 20 minutes until the pastry is golden. Remove from the oven and gently pour off any excess juices from the pie dish.
6. Rest for 5 minutes before turning upside down onto a serving plate. Season with sea salt and pepper, cut into portions and serve each piece with a good dollop of salsa.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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