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Wash the beets gently, making sure that you donât tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender â around 20â30 minutes. Alternatively, you can steam whole beetroot or bake them in the oven for 2â3 hours at 150Â°C/gas mark 2.ash the beets gently, making sure that you donât tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender â around 20â30 minutes. Alternatively, you can steam whole beetroot or bake them in the oven for 2â3 hours at 150Â°C/gas mark 2.
1 Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes. 2  7 Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. 3  Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. 2  Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes. 3  7 Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes.