Beetroot and shallot tarte tatin with walnut, orange and dill dressing
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Medium
- November 2014

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Serves 6
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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.
- Calories
- 385kcals
- Fat
- 26.9g (10.5g saturated)
- Protein
- 5.9g
- Carbohydrates
- 29.7g (12.5g sugars)
- Fibre
- 4.2g
- Salt
- 0.6g
Per serving
delicious. tips
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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I love this recipe because beetroot is one of my very favourite things. There just aren’t enough recipes out there. Thank you Delicious!
I’ve never attempted to make tarte tatin before, but this recipe was really easy and the finished product looked impressive. The beetroot and shallot caramelised beautifully, and I loved the nuttiness of the dressing – it was a perfect way to finish the tarte.
Hi Laura, thanks for your comment, really glad you found the recipe easy and enjoyed the end result too!