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Leek tarte tatin

Tart recipes

Leek tarte tatin

30 minutes

Cheesy butternut-and-bacon tart

Bacon recipes

Cheesy butternut-and-bacon tart

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Tart recipes

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Beetroot recipes

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Beetroot recipes

Tear-and-share fig-and-beetroot tartlets

25 minutes

Beetroot tarte tatin

Beetroot recipes

Beetroot tarte tatin

20 - 30 minutes

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Leftover cheese, broccoli leaf and ham phyllo pie

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Tart recipes

Maple-roasted potato-and-sage open tart

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Cauliflower-and-brinjal tart

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Chunky roast vegetable-and-cheese tart

1 hour

Tomato tarte tatin

Savoury bake

Tomato tarte tatin

20 minutes

Abby's Beetroot Tarte Tatin

Beetroot recipes

Abby’s Beetroot Tarte Tatin

20 minutes

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Abby’s Beetroot Tarte Tatin

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T butter
2 T brown sugar
2 T balsamic vinegar
8 beetroot, peeled and cut into 1 cm-thick slices
1 sheet Woolworths frozen all-butter puff pastry, thawed
Pink peppercorns, to garnish

Method

Preheat the oven to 220°C. Place the butter, brown sugar and balsamic vinegar in an ovenproof nonstick pan over a medium heat and cook until the sugar has dissolved.
Lay the beetroot slices into the base of the pan and cook until tender.
Place the pastry over the pan to cover the beetroot and tuck it in neatly around the edges. Place the pan in the oven and bake for 20 minutes, or until the pastry is crisp and golden.
Remove from the oven and turn the tart out onto a serving dish. Garnish with pink peppercorns.

Discover more fruity dessert recipes here.