350g/12oz cooked and peeled beetroot (vacuum-packed is fine
but not pickled beetroot)
125ml/4fl oz double cream
2 large free-range eggs
175g/6oz dark muscovado sugar
1 tsp ground cinnamon
½ tsp ground ginger
1 lemon
finely grated zest only
Directions
Preheat the oven to 200C/400F/Gas 6.
For the pastry
mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively
do this in a food processor or a mixer and then transfer to a bowl.
In a small bowl or jug
mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife
work the liquid into the flour to bring the pastry together. If it seems too dry
add a splash more water. When the dough begins to stick together
use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
Roll out the pastry on a lightly floured work surface to about a 3mm/â…›in thickness. Line a 23cm/9in tart tin with the pastry
leaving any excess pastry hanging over the edge. Reserve a little uncooked pastry in case you need to patch any cracks later.
Line the pastry case with baking parchment or foil
then fill with baking beans
or uncooked rice or lentils. Bake blind for 15 minutes
then remove the parchment and baking beans and return to the oven for about eight minutes or until the pastry looks dry and faintly coloured. Using a small
sharp knife
trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.
