Caramelised beetroot tarte tatin


Caramelised beetroot tarte tatin, served with creme fraiche chantilly and fresh parsley; one of my favourite recipe using beetroot. You will love the crunchy pastry, the hearty beetroot taste and the creaminess added by the creme fraiche. Happy cooking!

Serves: 4 people / 1 big cake tin.

Prep: 10 min Cook: 30 min Total: 40 min


  • 6 medium-sized beetroots, cooked and peeled

  • 2 red onions, finely chopped

  • 25g light brown sugar

  • 40g unsalted butter + butter to line the cake pan

  • 3 tbsp balsamic vinegar

  • Salt and pepper to taste

Shortcrust pastry:

  • 210g plain flour

  • 125g unsalted butter, chilled and sliced in cubes

  • 1 pinch salt

  • 1 medium egg

  • 3 tbsp cold water

Parsley chantilly:

  • 150g creme fraiche

  • 100g double cream

  • A pinch of salt

  • A large handful of chopped flat parsley


1- Make the shortcrust pastry: Mix the flour and salt in a large bowl. Add the butter and mix using your hands until dough is crumbly. Make a well in the center, add egg and water. Using a wooden spoon mix well until dough is soft. Form a ball with your hands. With a rolling pin, roll the dough on a floured surface until large enough to cover the cake pan, adding a little flour if dough is too sticky.

Preheat oven to 180C / 350F


2- Prepare filling: Slice the beetroots in quarters. In a large frying pan, melt the brown sugar over medium to high heat. When all the sugar is melted, add the butter and stir. Add the beetroots and red onions, fry on medium heat until they start to caramelize, about 10 minutes. Add balsamic vinegar and reduce until sauce is thick and glossy, about 2 minutes. Add seasoning. Set aside.


3- Assemble the tarte: Butter a round cake pan, layer the beetroots so the surface is entirely covered. Display them nicely as the tart will be inverted. Add the red onions and sauce. Place the pastry sheet on top and tuck in at the edges. Prick the pastry with a fork all over. Bake in the pre-heated oven until the crust is golden brown for about 25-30 minutes. Leave to cool for 10 minutes before turning it gently. Place on a serving plate.


4- Make the chantilly: Add the creme fraiche, double cream and salt to a mixing bowl and whisk until well combined and smooth. Serve with chopped fresh parsley.

Camille AubertComment