Cranberry Walnut Tart
photo by KerfuffleUponWincle
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
6 to 8 servings.
ingredients
-
For the Crust
- 236.59 ml flour
- 157.80 ml walnuts, ground
- 14.79 ml sugar
- 1.23 ml salt
- 2.46 ml dry mustard
- 0.61 ml cayenne pepper
- 85.04 g butter, chilled and cubed
- 14.79 ml milk
-
For the Filling
- 29.58 ml olive oil
- 1 large onion, finely chopped
- 2.46 ml salt
- 236.59 ml fresh cranberries or 236.59 ml frozen cranberries
- 14.79 ml sugar
- 315.37 ml walnuts, coarsely chopped
- 9.85 ml fresh thyme, minced fine
- 2 eggs
- 236.59 ml heavy cream
- 56.69 g blue cheese, crumbled
directions
- For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
- Add milk; pulse until dough comes together.
- Press mixture into ball, and then press into a 9" tart pan.
- Prick crust with fork.
- Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
-
For the Filling:
- Heat oil in heavy saucepan over medium heat.
- Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
- Add cranberries and sugar, cook until they pop.
- Stir in walnuts and thyme, set aside.
- In a bowl, combine eggs and cream, whisk until smooth.
- Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
- Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
- Cool 15 minutes before serving.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0