Ingredients
Couverture
1 cup of sugar
3/4 cup of water
1 tablespoon of grated lemon zest
1 lemon (or its juice)
1/2 cup of raisins
2 cups of cooked beetroot, peeled and diced
2 tablespoons of all-purpose flour
2 oranges, peeled and segmented
Dough
1 1/4 cups of all-purpose flour
1 tablespoon of sugar
3/4 cup of unsalted butter, melted
1/3 cup of cold water
2 tablespoons of olive oil
Accessories
Wax paper
Tart mold with a removable bottom and a diameter of 27 cm
Ingredients
Couverture
1 cup of sugar
3/4 cup of water
1 tablespoon of grated lemon zest
1 lemon (or its juice)
1/2 cup of raisins
2 cups of cooked beetroot, peeled and diced
2 tablespoons of all-purpose flour
2 oranges, peeled and segmented
Dough
1 1/4 cups of all-purpose flour
1 tablespoon of sugar
3/4 cup of unsalted butter, melted
1/3 cup of cold water
2 tablespoons of olive oil
Accessories
Wax paper
Tart mold with a removable bottom and a diameter of 27 cm
Preparation
Couverture
In a saucepan, combine the sugar, water, lemon zest, lemon juice, raisins, and beetroot
Bring to a boil, then reduce heat and simmer for 20 minutes
At this point, dissolve the flour in a little cold water and add it to the saucepan
Cook, stirring constantly, until thickened and syrupy
Remove from heat and let cool
Dough
1
In a bowl, mix together the flour, sugar, and melted butter until a crumbly mixture forms
Makes a depression in the center and adds the cold water and olive oil
Mix well to form a ball
Wrap it in wax paper and refrigerate for 30 minutes
2
Preheat oven to 200°C (400°F)
For the tart crust, roll out the chilled dough on a floured surface to a thickness of about 1/8 inch
Cover with wax paper and place roasted coffee beans or pie weights on top
Bake for 20 minutes
Remove from oven, remove wax paper and coffee beans
Bake the crust again for 20 more minutes, or until golden brown
Cover with the beetroot mixture reserved earlier and decorate with orange segments
Serve immediately.
