Cranberry Walnut Tart

"This recipe is from the makers of Diamond walnuts. Its incredibly rich and heavy, making it a perfect accompaniment to salad for a small lunch. The cranberries add a nice holiday touch."
 
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photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
Ready In:
1hr 10mins
Ingredients:
18
Yields:
6 to 8 servings.
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ingredients

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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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Reviews

  1. I WISH YOU COULD SMELL THIS TART!!! The savory tart slices easily and tastes as great as it smelled right out of the oven! NOTE: I had to add an additional tablespoon milk to get the dough to come together into a ball. Made for THYME, Herb/ Spice, December 2008 in The Gardening Forum.
     
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