Cranberry & Roasted Beet Tart
A stunning tart featuring earthy roasted beets and tart cranberries, complemented by honey and spices, all wrapped in a delicate crust.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the crust
- 1 1/4 cups all-purpose flour A soft, powdery base that will form a tender crust.
- 1/2 cup unsalted butter, cold & cubed Creamy and rich, infusing the dough with a buttery goodness.
- 1/2 tsp salt Enhances flavor, balancing the sweetness.
- 1 tbsp sugar A hint of sweetness to complement the savory elements.
- 3-4 tbsp ice water Chilled, it brings the dough together, creating a delicate texture.
For the filling
- 3 medium beets, peeled & thinly sliced Earthy and sweet, adding a vibrant ruby hue.
- 1 tbsp olive oil Adds a touch of richness, ensuring the beets roast beautifully.
- 1/2 tsp salt Brings out the natural sweetness of the beets.
- 1/4 tsp black pepper A subtle kick that enhances flavor depth.
- 1 tsp honey (for caramelization) Drizzled over beets, it creates a sweet glaze as they roast.
- 1 cup fresh or frozen cranberries Tart and juicy, balancing the sweetness of the dish.
- 1/4 cup honey or maple syrup Natural sweetener that harmonizes with the cranberries.
- 1 tsp orange zest Bright and aromatic, adding a citrusy freshness.
- 1 tbsp orange juice Enhances the overall flavor and adds acidity.
- 1/2 tsp cinnamon Warm, spicy notes that elevate the entire dish.
- 1/4 cup crumbled goat cheese or feta (optional) Creamy and tangy, offering a delicious contrast.
- to taste fresh thyme or rosemary Herbaceous notes that enhance the dish’s aroma and flavor.
- to taste drizzle of honey or balsamic glaze A finishing touch that adds a glossy sheen and extra sweetness.
Instructions
Preparation
- In a food processor, pulse together the flour, cubed cold butter, salt, and sugar until it resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Roasting Beets
- Preheat your oven to 400°F (200°C). Toss the sliced beets with olive oil, salt, pepper, and honey on a baking sheet. Roast for 25-30 minutes until tender and caramelized, turning occasionally.
Preparing Cranberry Compote
- In a saucepan over medium heat, combine cranberries, honey, orange zest, orange juice, and cinnamon. Cook for 5-7 minutes until the mixture thickens. Let it cool.
Assembling the Tart
- Roll out the chilled dough on a floured surface and press it into a tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Arrange the roasted beet slices in an overlapping pattern in the crust. Spoon the cranberry compote over the beets.
Baking
- Bake the tart for an additional 15-20 minutes. Let cool before garnishing with goat cheese, fresh herbs, and a drizzle of honey or balsamic glaze.
Serving
- Slice the tart and serve warm or at room temperature.
Notes
Use store-bought pie crust for quicker preparation. Ensure ingredients are cold for the flakiest crust. Watch roasting times for beets and allow time for the cranberry compote to thicken.