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Beetroot Tart
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
This tart produces a gorgeous colour and an extra sweet flavour.
Preparation Time: 55 minutes
Cooking Time: 45 minutes
Serves: 8
250 g beetroot
125 g creme fraiche
175 g muscovado sugar
200 g plain white flour
100 g margarine
2 tbsp icing sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
3 eggs
1 lemon
Method
Zest and juice lemon.
Rub the margarine into the flour and icing sugar so that it is the consistency of breadcrumbs.
Mix in one egg and the lemon juice to form a dough, then chill it in the fridge for about fifteen minutes.
Pre-heat oven to 200 ༠C/ 180 ༠C fan/ 400 ༠F/ 6 Gas.
Roll out the pastry, then line a tart tin with the pastry, and blind bake for fifteen minutes.
Take out of the oven and reduce the temperature to 180 ༠C/ 160 ༠C fan/ 375 ༠F/ 5 Gas.
Puree the beetroot and creme fraiche in a food processor.
Beat together two eggs, muscovado sugar, spices, and lemon zest.
Fold into the beetroot mixture.
Pour the mixture into the pastry, and bake for half an hour.
Categories
#Beetroot
#Tarts
#Pudding
#Dessert
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