Cranberry & Roasted Beet Tart
A visually stunning tart that combines earthy roasted beets and tart cranberries in a buttery crust, perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour This becomes your canvas, providing a tender backdrop.
- 1/2 cup unsalted butter, cold & cubed The creamy richness melds with flour to create a melt-in-your-mouth crust.
- 1/2 tsp salt A pinch that elevates all flavors.
- 1 tbsp sugar Adding just a hint of sweetness.
- 3-4 tbsp ice water Helping bind the dough into a cohesive pastry.
For the Filling
- 3 medium beets, peeled & thinly sliced Introduces earthiness, sweetness, and visual appeal.
- 1 tbsp olive oil Infusing richness for roasting.
- 1/2 tsp salt Essential seasoning.
- 1/4 tsp black pepper Enhances the beets' natural flavors.
- 1 tsp honey For caramelization.
- 1 cup fresh or frozen cranberries Offers a refreshing contrast.
- 1/4 cup honey or maple syrup Sweetens the cranberry compote.
- 1 tsp orange zest Citrus notes that brighten the dish.
- 1 tbsp orange juice Adds zesty freshness.
- 1/2 tsp cinnamon Warm and aromatic.
- 1/4 cup crumbled goat cheese or feta Optional, adds a luxurious touch.
- to taste fresh thyme or rosemary Introduce earthiness and fragrance.
- to taste honey or balsamic glaze Finishing touch for sweetness or sharp acidity.
Instructions
Prepare the Crust
- Pulse together flour, cold cubed butter, salt, and sugar in a food processor until coarse crumbs form.
- Gradually add ice water until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
Roast the Beets
- Preheat oven to 400°F (200°C). Toss sliced beets with olive oil, salt, black pepper, and honey.
- Spread the beets on a baking sheet in a single layer and roast for 25-30 minutes until fork-tender.
Make the Cranberry Compote
- Combine cranberries, honey or maple syrup, orange zest, orange juice, and cinnamon in a saucepan over medium heat.
- Simmer for 5-7 minutes, or until cranberries burst and the mixture thickens. Set aside to cool slightly.
Assemble the Tart
- Roll out the chilled crust to fit your tart pan, press into the pan, and trim edges.
- Pre-bake the crust at 375°F (190°C) for 10 minutes until lightly golden.
- Layer roasted beet slices on the crust and drizzle with cranberry compote.
Bake & Serve
- Return tart to the oven and bake for an additional 15-20 minutes until golden brown.
- Garnish with goat cheese or feta, fresh herbs, and a drizzle of honey or balsamic glaze before serving.
Notes
Ensure butter is cold for a flaky crust. Store leftovers in an airtight container in the fridge for up to 3 days.