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Baarer Räbentorte: recipe illustration
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Baarer Räbentorte

Traditional tart from the Baar region, topped with slices of turnip or beetroot candied in a custard of eggs and sugar. Served warm or cold, it has a very distinctive sweet-savory taste.

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Ingredients

Ingredients

Meringue

Spices & seasoning

Optional extras

Instructions

  1. Line a 24 cm tart pan with the pastry and prick the bottom with a fork.
  2. Cut the cooked beetroot into thin slices or small cubes, then sauté them in butter for 5 minutes with 50 g of sugar.
  3. In a bowl, whisk the eggs with the remaining sugar, the crème fraîche, flour, cinnamon and salt.
  4. Spread the beetroot over the tart base, then pour the egg mixture over the top.
  5. Bake at 170 °C for 35 to 40 minutes, until the filling is set and golden.
  6. Meanwhile, beat the egg whites with the remaining sugar until you have a firm meringue.
  7. Spread the meringue over the still-warm tart and return it to the oven for 5 minutes at 200 °C to lightly brown it.
  8. Let it cool slightly before cutting.

Variations and tips

Turnip version. Replace the beetroot with white turnips, closer to the original version.

Making do with what you have. Well-drained jarred beetroot works very well.

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Original Ecomely recipe.