5.0/5 rating 1 vote

Lemon, Cinnamon and Sugar Beet Tart

  • Ready in:
  • 2 hours to make the sugar pulp and syrup. 30 minutes to prepare the tart
  • Serves:
  • 6
  • Complexity:
  • easy
  • sugar beet peeled

    sugar beet peeled

  • grated sugar beet with just enough water to cover

    grated sugar beet with just enough water to cover

  • when cooked blitz then drain through muslin

    when cooked blitz then drain through muslin

  • reserve the drained pulp

    reserve the drained pulp

  • boil the liquid until thick and sticky but not caramelised

    boil the liquid until thick and sticky but not caramelised

  • line a 18cm with shortcrust pastry

    line a 18cm with shortcrust pastry

  • mix all the filling ingredients together in a bowl

    mix all the filling ingredients together in a bowl

  • fill the pastry case with the filling

    fill the pastry case with the filling

Ingredients:

  • 1 large sugar beet
  • 100g finely chopped candied lemon peel
  • half a teaspoon ground cinnamon
  • rind and juice of a lemon
  • 2 small eggs
  • Method

    Make the sugar pulp and syrup:

    Peel and grate the sugar beet. Cover with water and simmer for 1 hr until very soft.

    Blitz the sugar beet to a puree with a stick blender and strain through muslin overnight, reserving both the liquid and the pulp. Refrigerate the pulp ( you will need about a quarter of it)

    Boil the reserved liquid on a rolling boil until reduced by half. It will be the consistency of maple syrup and look slightly caramelised. Cool and place in the fridge. ( you will need approx half of it)

    To make the tart:

    Preheat the oven to Mark Gas Mark 6/200C.

    Line a flan case with shortcrust pastry and bake blind.

    Place 400g of the cooked, pureed sugar beet pulp in a bowl with 4 tablespoons of the reduced syrup.

    Add all the other ingredients and mix very well.

    Pour the mixture into the baked pastry case and level the top. Decorate with extra strips of candied peel.

    Bake in the centre of the oven for 35/40 minutes until the filling has set.

     

     

     

     

     

     

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