Cranberry-Gorgonzola Tart w/ Walnut Shortbread Crust
Makes 10 Slices
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup walnut meal (store-bought or ¾ cup walnuts pulsed in a food processor)
- ⅓ cup granulated sugar
- ¾ tsp kosher or sea salt
- ¾ tsp rubbed dried sage
- 2 sticks (1 cup) cold unsalted butter, cut into ½" cubes
- ½ cup crumbled gorgonzola cheese (after crust has cooled)
Filling
- 1 cup cherry, strawberry, raspberry or orange preserves
- 2 tbsp brown sugar
- 12 oz bag fresh cranberries
- 2 tbsp cherry or orange liqueur
Special Equipment
- food processor
- 10" tart pan with removable bottom (or springform pan)
How-to
Prepare Crust
- Preheat oven to 350º
- In a food processor, combine flour, walnut meal, granulated sugar, salt and sage and pulse to incorporate. Add butter and pulse 30 seconds to form a coarse meal
- With your fingers, press meal into an ungreased tart pan. Bake until light golden-brown, about 55-60 minutes. Cool completely
Make Filling
- In a small saucepan over medium-low heat, cook preserves until melted. Mix in brown sugar, cranberries, and liqueur and simmer, stirring occasionally, until cranberries have lost their shape, about 25 minutes, and mixture thickens
- Remove from heat and cool completely, about 30-60 minutes
Assemble Tart
- Crumble gorgonzola cheese over cooled tart crust and top with a thin layer of filling. Cut into 10 even slices and serve