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Delicious Cranberry and Roasted Beet Tart served on a wooden table
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Cranberry & Roasted Beet Tart

A vibrant tart combining earthy roasted beets and tart cranberries in a flaky crust.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Dessert
Cuisine: American, Contemporary
Keyword: Beet Tart, Cranberry Tart, Flaky Crust, holiday dessert, Vegetarian Tart
Servings: 8 servings
Calories: 250kcal

Ingredients

Crust

  • 1 1/4 cups all-purpose flour A soft and delicate base that becomes crisp when baked.
  • 1/2 cup unsalted butter, cold & cubed This creamy, rich butter lends a melt-in-the-mouth texture to the crust.
  • 1/2 tsp salt Enhances flavors, balancing sweet and savory tones.
  • 1 tbsp sugar A hint of sweetness that enriches the crust's flavor.
  • 3-4 tbsp ice water Chilled water that brings the dough together without warmth.

Filling

  • 3 medium beets, peeled & thinly sliced Earthy and slightly sweet, beets provide beautiful color and nutrition.
  • 1 tbsp olive oil Adds richness and helps roast the beets to perfection.
  • 1/2 tsp salt Simple seasoning that draws out the natural flavors of the beets.
  • 1/4 tsp black pepper Simple seasoning that draws out the natural flavors of the beets.
  • 1 tsp honey A touch of sweetness that enhances the beets’ natural sugars.
  • 1 cup fresh or frozen cranberries Tart, juicy bursts that brighten and elevate the dish.
  • 1/4 cup honey or maple syrup A natural sweetener that complements the tartness of cranberries.
  • 1 tsp orange zest Citrus notes that add depth and brightness to the compote.
  • 1 tbsp orange juice Citrus notes that add depth and brightness to the compote.
  • 1/2 tsp cinnamon Warm, aromatic spice that enhances the dish’s complexity.
  • 1/4 cup crumbled goat cheese or feta (optional) Creamy and tangy goodness that complements the tart flavors.
  • Fresh thyme or rosemary Herbaceous notes that add a layer of freshness.
  • Drizzle of honey or balsamic glaze An elegant finishing touch that captivates the senses.

Instructions

Preparation of the Crust

  • In a food processor, pulse together the all-purpose flour, cold cubed butter, salt, and sugar until the mixture resembles coarse crumbs.
  • Gradually add the ice water, pulsing until the dough just begins to come together.
  • Wrap it tightly in plastic wrap and let it chill in the refrigerator for 30 minutes.

Roasting the Beets

  • Preheat your oven to 400°F (200°C).
  • Toss the sliced beets in a bowl with olive oil, salt, pepper, and honey.
  • Spread the beets on a baking sheet and roast for 25-30 minutes.

Making the Cranberry Compote

  • In a medium saucepan, combine the cranberries, honey or maple syrup, orange zest, orange juice, and cinnamon.
  • Cook over medium heat for 5-7 minutes until thickened, then remove from heat and allow it to cool.

Assembling the Tart

  • Roll out the chilled dough on a floured surface.
  • Press the dough gently into a tart pan and pre-bake in a preheated oven set at 375°F (190°C) for about 10 minutes.
  • Arrange the roasted beet slices and spoon the cool cranberry compote over them.

Baking and Serving

  • Bake the tart for another 15-20 minutes until the crust is golden.
  • Garnish with crumbled goat cheese, fresh thyme, and a drizzle of honey or balsamic glaze.
  • Slice and serve warm or at room temperature.

Notes

Ensure that the butter is adequately chilled for a flaky crust. Don't rush roasting the beets; they should be caramelized for maximum flavor. Let the cranberry compote cool before use to avoid a soggy crust.