Go Back
Delicious Cranberry and Roasted Beet Tart on a rustic wooden table
Print Recipe

Cranberry & Roasted Beet Tart

This tart beautifully combines roasted beets and cranberry compote in a flaky crust, making it a visually appealing centerpiece bursting with flavor.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Dessert, Main Dish
Cuisine: American, Seasonal, Vegetarian
Keyword: Beet Tart, Cranberry Tart, Holiday Dish, Roasted Beet, Vegetarian Recipe
Servings: 8 servings
Calories: 250kcal

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour Fine and tender, serving as the perfect canvas for this dish.
  • 1/2 cup unsalted butter, cold & cubed Adds richness and flakiness to the crust.
  • 1/2 tsp salt Enhances flavors, bringing out the natural sweetness.
  • 1 tbsp sugar Adds a hint of sweetness to balance the earthy notes.
  • 3-4 tbsp ice water Chilled water that helps bind the dough while keeping it light.

For the Filling

  • 3 medium beets, peeled & thinly sliced Earthy and sweet, they are the tart's star players.
  • 1 tbsp olive oil Adds a mild fruitiness, helping to caramelize the beets.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey A touch of natural sweetness to aid in caramelization.
  • 1 cup fresh or frozen cranberries Tart and vibrant, creating a refreshing compote.
  • 1/4 cup honey or maple syrup Offers a natural sweetness without overpowering the cranberries.
  • 1 tsp orange zest Adds brightness and citrus aroma.
  • 1 tbsp orange juice Balances sweetness with acidity.
  • 1/2 tsp cinnamon Warm and fragrant spice.
  • 1/4 cup crumbled goat cheese or feta (optional) Adding depth to the tart.
  • to taste Fresh thyme or rosemary Ideal for garnish.
  • to taste Drizzle of honey or balsamic glaze Adds complexity and sophistication.

Instructions

Preparation of the Crust

  • Pulse the flour, cold-cubed butter, salt, and sugar in a food processor until the mixture resembles coarse crumbs.
  • Gradually add ice water, pulsing until the dough comes together.
  • Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roasting the Beets

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, toss the thinly sliced beets with olive oil, salt, pepper, and honey.
  • Spread the beets in a single layer on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Making the Cranberry Compote

  • Combine cranberries, honey (or maple syrup), orange zest, orange juice, and cinnamon in a saucepan over medium heat.
  • Cook for 5-7 minutes until the cranberries pop and the mixture thickens into a compote.
  • Allow it to cool.

Assembling and Baking the Tart

  • Roll out the chilled dough and press it into a tart pan.
  • Pre-bake the crust at 375°F (190°C) for about 10 minutes until lightly golden.
  • Arrange the roasted beet slices in an overlapping pattern.
  • Spoon the cranberry compote generously over the beets.
  • Bake for another 15-20 minutes until the crust is golden and the tart is heated through.
  • Garnish with goat cheese or feta, thyme, and a drizzle of honey or balsamic glaze before serving.

Notes

Chill your ingredients for a flakier crust. Don't overcrowd the beets when roasting. Use fresh cranberries for the best flavor.