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Cranberry-Gorgonzola Tart on Savory Walnut Shortbread Crust

by in Nov 2006

Total Time: 35

Yield: 10 servings

This Cranberry-Gorgonzola Tart on Savory Walnut Shortbread Crust makes a great first course, served with a simple salad.


  • 3/4 cup walnut halves
  • 2 cups all-purpose flour
  • 2/3 cup sugar, divided
  • 3/4 teaspoon kosher or sea salt
  • 3/4 teaspoon rubbed sage
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup cherry or strawberry preserves
  • 1 12-ounce bag fresh cranberries
  • 2 tablespoons Kirsch or other cherry brandy or liqueur
  • 6 ounces Gorgonzola dolce or other blue cheese, softened
  • Garnish: fresh whole sage leaves and walnut halves


Heat oven to 300°. Place walnuts in the bowl of a food processor and pulse until ground, making sure not to overprocess into a paste. Add flour, 1/3 cup sugar, salt, and sage and pulse to incorporate. Add butter and pulse to form a coarse meal, about 30 seconds. Press dough into an ungreased 10-inch springform pan (or an 11x8-inch tart pan with removable bottom). Bake until light golden brown, about 55 minutes. Cool completely, then release from pan.
In a small saucepan over medium-low heat, cook preserves until melted. Add cranberries, remaining 1/3 cup sugar, and cherry brandy. Bring to a simmer, stirring occasionally, and cook until cranberries have lost their shape, about 25 minutes. Remove from heat and let cool completely, about 1 hour.
Spread Gorgonzola over tart crust in a thin, even layer. Top with a thin layer of the cooked cranberry mixture. Garnish with sage and walnut pieces. Divide into 10 even slices.

Updated Wednesday, November 1st, 2006
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2 Responses to Cranberry-Gorgonzola Tart on Savory Walnut Shortbread Crust

  1. Elissa Koczela November 29, 2006 at 8:56 pm #

    I would make the crust a little thinner and add a thicker layer of gorgonzola. The flavor is supurb!

  2. Pat Logan December 5, 2007 at 12:22 pm #

    This is a great taste sensation and certainly something new to add to the holiday food festivities. I agree that the crust can be thinner, and so I moved up to a larger fluted tart pan, doubling the gorgonzola. I sprayed the pan first with Pam — this was the only way to remove it undamaged. I have made this 4 times since I first read about it. Even decorated it with the fresh sage sprigs and walnut halves! Now, it’s a must-have.

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