Lemon, Cinnamon and Sugar Beet Tart

Make the sugar pulp and syrup:

Peel and grate the sugar beet. Cover with water and simmer for 1 hr until very soft.

Blitz the sugar beet to a puree with a stick blender and strain through muslin overnight, reserving both the liquid and the pulp. Refrigerate the pulp ( you will need about a quarter of it)

Boil the reserved liquid on a rolling boil until reduced by half. It will be the consistency of maple syrup and look slightly caramelised. Cool and place in the fridge. ( you will need approx half of it)

To make the tart:

Preheat the oven to Mark Gas Mark 6/200C.

Line a flan case with shortcrust pastry and bake blind.

Place 400g of the cooked, pureed sugar beet pulp in a bowl with 4 tablespoons of the reduced syrup.

Add all the other ingredients and mix very well.

Pour the mixture into the baked pastry case and level the top. Decorate with extra strips of candied peel.

Bake in the centre of the oven for 35/40 minutes until the filling has set.