Save to your scrapbook
Parsnip and Red Pepper Tarte Tatin
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Full of vibrant colour, this upside-down tart makes an attractive centrepiece. Or you can make individual tarts using small flan dishes.
For vegans, use a dairy-free margarine in place of the butter in the pastry and soft brown sugar instead of honey for the parsnips.
You can assemble the tarte tatin up to a day before you need to cook it. Just make sure that the vegetables are cool before you place the pastry on top of them. Then cover and store in the fridge. Remove half an hour before cooking to allow it time to reach room temperature.
This recipe was first published in Fri Nov 01 00:00:00 GMT 2002.