Cranberry & Roasted Beet Tart
A delightful tart featuring a flaky crust filled with earthy roasted beets and sweet-tart cranberries, enhanced with warm spices and a hint of orange.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the crust
- 1 1/4 cups all-purpose flour delicate and airy, forming the foundation of this tart.
- 1/2 cup unsalted butter, cold & cubed creates a rich, tender crust that melts in your mouth.
- 1/2 tsp salt enhances the flavors of the other ingredients.
- 1 tbsp sugar adds a hint of sweetness to balance the savory notes.
- 3-4 tbsp ice water helps bind the dough for a flaky crust.
For the filling
- 3 medium beets, peeled & thinly sliced earthy and vibrant.
- 1 tbsp olive oil adds richness to the roasted beets.
- 1/2 tsp salt for flavor.
- 1/4 tsp black pepper introduces subtle warmth.
- 1 tsp honey for caramelization of the beets.
- 1 cup fresh or frozen cranberries tart and juicy.
- 1/4 cup honey or maple syrup for sweetness in the compote.
- 1 tsp orange zest adds brightness.
- 1 tbsp orange juice enhances tangy notes.
- 1/2 tsp cinnamon introduces warmth.
- 1/4 cup crumbled goat cheese or feta (optional) adds creaminess.
- to taste fresh thyme or rosemary for garnish.
- as needed drizzle of honey or balsamic glaze for finishing touch.
Instructions
Preparation
- In a food processor, pulse together the all-purpose flour, cold cubed butter, salt, and sugar until it resembles coarse crumbs.
- Gradually drizzle in the ice water, pulsing after each addition until the dough begins to come together. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Roasting the Beets
- Preheat your oven to 400°F (200°C). Toss the thinly sliced beets in a bowl with olive oil, salt, black pepper, and honey.
- Spread the beet slices in a single layer on a baking sheet and bake for 25-30 minutes until tender.
Making the Cranberry Compote
- In a medium saucepan, combine cranberries, honey (or maple syrup), orange zest, orange juice, and cinnamon. Cook over medium heat, stirring occasionally for 5-7 minutes until thick.
- Let the compote cool once it reaches the desired consistency.
Assembling the Tart
- Roll out the chilled dough on a lightly floured surface and fit it into a tart pan. Pre-bake at 375°F (190°C) for about 10 minutes.
- Arrange roasted beet slices in an overlapping pattern and spoon the cranberry compote over them.
Baking & Serving
- Bake the assembled tart for another 15-20 minutes until the crust is golden.
- Sprinkle crumbled cheese over the tart and herbs. Drizzle with honey or balsamic glaze before serving.
Notes
Chilling ingredients ensures a flaky crust. Use fresh cranberries for the best flavor. Be sure to slice the beets thinly for even cooking.