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“Looks impressive but pretty easy to make. Don't be tempted to skip the butter as it really finishes the tart.”

Ingredients Nutrition


  1. Heat oven to 200C / 400°F.
  2. Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
  3. Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
  4. Meanwhile roll out the pastry and cut a 25cm circle.
  5. Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
  6. Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
  7. Turn the tart out onto a plate and serve topped with the cumin butter.

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