Beet pie (Tarte au betterave)
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Pastry for an eight- or nine-inch pie shell (see recipe)
- 1pound beets, cooked until tender
- ½cup golden or dark raisins
- 3eggs, lightly beaten
- 1cup golden or light corn syrup
- ½cup broken walnut meats
- 2tablespoons melted butter
- Sweetened whipped cream for garnish, optional
Preparation
- Step 1
Prepare the pastry and refrigerate.
- Step 2
As the beets cook, put the raisins in a mixing bowl and add warm water to cover. Let stand until ready to use.
- Step 3
When the beets are tender, drain and peel them. Slice them into the container of a food processor or an electric blender and blend until fine. There should be about two cups. Put the beets into a mixing bowl.
- Step 4
Preheat oven to 350 degrees.
- Step 5
Drain the raisins and add them to the beet mixture. Add the eggs, corn syrup, walnuts and butter. Stir to blend.
- Step 6
Roll out the pastry and use it to line an eight- or nine-inch pie tin or plate. Pour in the beet filling. Place in the oven and bake one hour. Serve sliced in wedges with a dollop of sweetened whipped cream on each serving, if desired.
Private Notes
Comments
This is a very tasty recipe; I'm the only one in my home that likes beets, but this was a hit. I used a mix of golden and light corn syrup--I had both and thought it would add a bit of complexity. If I were to make this again I'd cut the the sweetener down just a bit, as the beets were naturally sweet and a full cup of syrup put it a bit over the top for me, though I do prefer my desserts to be less-sweet.
Interesting. Even with the full cup of Karo syrup, this tart was only mildly sweet. I roasted the beets (3 medium beets wrapped in aluminum foil, 1.25 hours @ 400°F) rather than boiling them, and peeled them by rubbing with a paper towel. No walnuts, subbed pecans. The whipped cream definitely made it a more clearly a dessert, where no whipped cream could easily lead a diner mistake it for a mere vegetable dish. Not complicated; will make it again, even though I’m not really a fan of beets.