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Beetroot Tarte Tatin

Beetroot Tarte Tatin

  • Cooking Time
    1hr 50min
  • Difficulty
  • Serves

Recipe by Gabriella Esposito


• 80g Selati caster snow
• pinch of rock salt
• 40g unsalted butter
• 1 Tbsp red wine vinegar
• 1 Tbsp raw honey
• 5 springs fresh thyme
• 4 beetroots, cooked for 20 minutes, peeled and sliced
• 250g puff pastry
• flour, for dusting


• Preheat oven to 175 degrees. Place the caster sugar in a heavy metal pan over a medium heat and stir until it dissolves. Add salt, butter and vinegar and continue to stir. The mixture will become foamy but keep stirring until the colour becomes a dark brown (without letting the sugar burn!).
• Add the honey and thyme leaves, give a stir and remove from the heat. Arrange the beetroot slices onto the pan in a fanned out/ spiral pattern.
• On a lightly floured surface, roll out puff pastry so that it is big enough to cover the beetroot. Cover the pan and tuck the edges of the pastry into the pan.
• Put the pan into your preheated oven and bake for 30-40 minutes, or until pastry is golden.
• Get a serving plate that is bigger that your pan and flip the tart onto the plate, so the beetroot side is facing up. Allow the pan to sit upside down for a minute to allow any leftover caramel to pour over the tart. Remove the pan and serve hot with honey whipped cream.
• To make the cream, simply whip 100ml cream with 2 Tbsp raw honey.