INGREDIENTS
3/4 cup walnut halves (toasted, unsalted)
2 cups all-purpose flour
2/3 cup sugar, divided
3/4 tsp. kosher or sea salt
3/4 tsp. rubbed sage
1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
1 cup cherry or strawberry preserves
12 oz. (1 bag) fresh cranberries
2 Tbs. Kirsch or other cherry brandy or liqueur
6 oz. Gorgonzola Dolce or other blue cheese, softened
METHOD
Place walnuts in the bowl of a food processor and pulse until ground, making sure not to over process 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 a 10" springform pan or an 11" x 8" tart pan with a removable bottom. Bake at 300°F until light golden brown, about 55 minutes. Cool completely, then release from the pan.
In a small saucepan over medium-low heat, cook preserves until melted. Add cranberries, the 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 the cooked cranberry mixture. Garnish with sage and walnut pieces and serve at room temperature.
This recipe is suggested as a first course, served with a simple salad.
Notes: I used one small jar of Clearbrook Farms Michigan Black Cherry Preserves from Grapevine Cottage and one package of iGourmet Gorgonzola Dolce, also from Grapevine Cottage. I found that the best way to distribute the cheese was to butter my hands then press it into a thin layer and distribute it on top of the crust.
