Beetroot Tarte Tatin

Beetroot Tarte Tatin (serves 1 as a main course)

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  • 3 or 4 small heads of cooked beetroot
  • 20g butter
  • 20g brown sugar
  • 30ml red wine vinegar
  • Enough cold water to bind

For the pastry

  • 100g strong flour
  • 50g cold butter (diced)
  • Pinch of salt


  • Add the butter to the flour and mix until the butter is completely covered (leaving lumps of butter)
  • Add the salt then enough water to form a dough. Knead until smooth then wrap in cling film and rest the pastry in the fridge ideally for at least half an hour
  • Place the butter, red wine vinegar and sugar in a small metal saucepan (suitable for going in the oven) 15cm pan and bring to the boil
  • Add the beetroot in halves (or in smaller uniformed shapes if larger heads) and simmer for a couple of minutes
  • Roll out the pastry to roughly the thickness of a pound coin and 15cm in diameter
  • Place on top of the beetroot and bake at 200 degrees centigrade for about 20 minutes
  • Remove carefully, place a plate on top of the pan and then turn upside down so that the tarte is the correct way up
  • Serve with a green salad
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