Beet pie (Tarte au betterave)
Updated August 17, 2015
- 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)
1 pound beets, cooked until tender
½ cup golden or dark raisins
3 eggs, lightly beaten
1 cup golden or light corn syrup
½ cup broken walnut meats
2 tablespoons melted butter
Sweetened whipped cream for garnish, optional
Nutritional analysis per serving (6 to 10 servings)
45 grams carbs; 73 milligrams cholesterol; 232 calories; 2 grams monosaturated fat; 2 grams saturated fat; 5 grams fat; 2 grams fiber; 103 milligrams sodium; 5 grams protein; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
It’s either Tarte aux betteraves (plural) or Tarte à la betterave singular).
So I cheated a bit, used “beet latte” powder instead of fresh beets. It’s got goji powder & cinnamon added. And for the raisins I used half golden and half “arthritis raisins” (the ones that you soak in spiced gin) so there was that extra flavor. It gave a very mincemeat vibe (love it).
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.