Caramelized beet upside down tarte tatin
Tarte tatin is probably the most fragrant, pleasant cake in the world, rich, rich in flavors and aromas. It seems simple, but my experience as a dad says that perfection consists of small details that need to be given due attention. First, the base recipe has been refined to perfection so that it is crisp, buttery, but light at the same time, with minimal sugar, but so that the edges caramelize easily. And the filling - be it apples, onions, or, as in this case, beets, the most important thing is to caramelize it properly. Don't be lazy, don't rush, don't save. The result is full of flavor and joy.
Base:
• 200g of flour
• 100g of cold butter
• 1 egg
• 80ml of water
• A pinch of salt, a teaspoon of sugar
Grate cold butter, mix with flour, salt, sugar. Beat the egg with water,
mix in flour and butter. Put the dough wrapped in film in the refrigerator for 1-2 hours.
Filling:
• 4-6 small beets
• 2 tablespoons of butter
• A spoonful of unfiltered Kalamata extra virgin oil
• 2 teaspoons of brown sugar
• 50 ml of NeČia apple cider vinegar
• 50-75 ml of apple balsamic cream
To serve: Basil Pesto and/or Onion
Melt butter with oil, add sugar, cider vinegar, salt and pepper. If you use uncooked beets, put them in this sauce, cover with foil and put them in the oven for half an hour, or until the beets are soft, after taking them out, taste them with orange balsamic cream. If you use boiled, just fry them together with
in a butter/vinegar sauce, turning over, for 10 minutes, at the end pour the orange balsamic cream and caramelize for another 5 minutes. After removing the dough from the refrigerator, roll out the base of the pan in which the beets were baked, place it on the beets, fold the edges and put it in the oven at 190C until the dough is nicely browned.
Serve with pesto or onion.
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