Jun
Tart Tatin is upside-down cake with caramelised apples. I don’t like apples in the pastry and this tatin with beets caught my attention. I never used them in baking, but now I fell in love with this tart. Sweet beets with caramel flavour on a gentle crust. I advice you to serve with sour cream or yogurt, they suit perfectly.To be honest, this is my first Tart Tatin and I can confidently say that it is quite simple to prepare, if done carefully. It can be a great breakfast or appetizer. You will not stay indifferent!
Caramelised Beetroot Tarte Tatin
(24 cm diameter) BEETROOT FILLING: 700-800 g beetroots (medium-sized 5 beetroots, baked and peeled) 3-4 red onions (sliced into rings) 2 tbsp brown sugar 3-4 tbsp butter + butter to line the cake pan 4 tbsp balsamic vinegar Salt & pepper (for seasoning) PASTRY: 200 g plain flour 125 g unsalted butter, chilled and sliced in cubes 1/2 teaspoon salt 1 large egg 3 tbsp cold water FOR SERVING: Sour cream (or natural yogurt) – 1 tbsp per person A large handful of chopped parsley
Preheat oven to 180°C.
Mix in a large bowl the flour and salt, add the sliced butter and quickly rub it with your fingers with flour until crumbs. Add egg and water. Mix well until dough is soft and then form a ball of it. Cover with a towel and put in the refrigerator until use.
Remove the skin from the cooked beetroots and slice them into rings (0.5 cm). Heat the brown sugar, in a large frying pan. When the sugar begins to melt, add the butter, stir quickly and put the beets. Add red onions rings. Fry (on a medium heat) for 10-12 minutes, until they start to caramelise, add balsamic, reduce the heat and stew for 2 minutes until sauce is thick and glossy. Set aside.
Roll the dough into a circle with a diameter as the pan in which you will bake the tart. Butter a round cake pan, layer the beetroots and onions so the surface is entirely covered. Keeping mind that the tart will be inverted, so place 1st layer nicely. Add sauce. Place the pastry sheet on top and tuck in at the edges. Bake in the preheated oven for 25-30 minutes until golden brown. Leave to cool for 5-10 minutes and turn it out gently. Place on a serving plate.
How to serve: sprinkle with parsley (or any herbs you like) and add 1 tbsp sour cream or yogurt.
