Beetroot and shallot tarte tatin with walnut, orange and dill dressing
- November 2014
- Serves 6
- Hands-on time 30 min, oven time 1 hour 20-40 min
This beetroot and shallot tarte tatin makes a great sharing starter and adds a pop of colour to the dinner table.
- 26.9g (10.5g saturated)
- 29.7g (12.5g sugars)
To freeze, follow the recipe up to the end of step 2, then leave to cool. Top with the pastry, then cover with foil and freeze in the pan. Bake from frozen for 35-40 minutes, covering with foil if it colours too much. Finish with step 4.
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