Diamond Walnut And Blue Cheese Tart With Cranberries Recipes

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WALNUT AND BLUE CHEESE TART WITH CRANBERRIES



Walnut and Blue Cheese Tart With Cranberries image

I found this recipe in an old issue of Gourmet. It was in a Diamond Walnut advertisement. I haven't made it yet, but wanted to save it here.

Provided by MarieRynr

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

1 cup flour
2/3 cup ground walnuts (2.25 oz)
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces cold unsalted butter, cut into cubes
1 -2 tablespoon milk
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 tablespoon sugar (optional)
4 1/2 ounces chopped walnuts, toasted
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream
2 -3 ounces blue cheese

Steps:

  • Pulse the dry ingredients and butter in a food processor until the mixture resembles dry bread crumbs. Add milk and pulse just until the dough comes together. Remove and shape into a ball, then press the ball into a 9 inch tart tin. Prick all over with a fork. Freeze for half an hour. Bake at 180*C/375*F for 15 to 20 minutes until golden brown.
  • For the filling, heat oil in a heavy pan over medium heat. Add the onion. Season with salt and saute for 10 to 15 minutes, stirring, until soft and caramelized. Add the cranberries and sugar. Cook until the cranberries pop. Stir in the walnuts and thyme. Set aside.
  • Lower the oven temperature to 160*C/350*F.
  • Combine the eggs and cream in a bowl, whisking until smooth. Spoon the cranberry mixture into the tart shell, then crumble the blue cheese over top. Pour the egg mixture over top of it all. Bake until the tart is golden and the custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES



Diamond Walnut and Blue Cheese Tart With Cranberries image

I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a "Diamond" ad in a 2002 magazine. (To say that the filling of this pie, that has blue cheese, tastes like "stuffing" is beyond me...)

Provided by EURrosa1

Categories     Cheese

Time 55m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 18

1 cup flour
2/3 cup walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces unsalted butter, cold cut into cubes
1 -2 tablespoon milk
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 tablespoon sugar (optional, but I always use it)
1 1/3 cups almonds, toasted (chopped or sliced)
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream (no substitutes)
2 -3 ounces blue cheese, crumbled (I use the whole 4 oz package)

Steps:

  • CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
  • FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
  • Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
  • Bake at 350 F for 15-20 minutes, until golden.
  • Cool 15 minutes before serving.

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups confectioners' sugar
6 ounces (1 1/2 sticks) unsalted butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter
2 tablespoons plus 1 teaspoon all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup dark corn syrup
1 egg
1/2 teaspoon vanilla extract
2/3 cup whole, fresh cranberries
2/3 cup walnut pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
  • Preheat the oven to 350 degrees F.
  • To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
  • Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

BLUE CHEESE AND WALNUT TART



Blue Cheese and Walnut Tart image

This tart can be made a day in advance, then baked just before serving. It's equally at home as an appetizer or, paired with the right dessert wine, the final course of an elegant meal.

Provided by Cynna

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (9 inch) sweet tart crust, pre-baked
1/2 cup fresh chives, chopped
1/2 cup english walnuts, chopped and toasted
5 large eggs
1 1/2 cups heavy cream
3/4 lb blue cheese

Steps:

  • Pre-heat oven to 400°F.
  • Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.
  • Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.
  • Pour custard evenly into the tart shell, filling it to the top.
  • Distribute any lumps of cheese, walnuts and chives evenly.
  • Bake for 25-30 minutes or until browned and puffed.
  • Tart will collapse and firm as it cools.
  • Serve at room temperature as an appetizer or dessert course.

Nutrition Facts : Calories 398.7, Fat 36.6, SaturatedFat 19.6, Cholesterol 225.2, Sodium 654.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.8, Protein 15.2

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

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.

Provided by Dancer

Categories     Dessert

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 18

1 cup flour
2/3 cup walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces butter, chilled and cubed
1 tablespoon milk
2 tablespoons olive oil
1 large onion, finely chopped
1/2 teaspoon salt
1 cup fresh cranberries or 1 cup frozen cranberries
1 tablespoon sugar
1 1/3 cups walnuts, coarsely chopped
2 teaspoons fresh thyme, minced fine
2 eggs
1 cup heavy cream
2 ounces blue cheese, crumbled

Steps:

  • 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.

Nutrition Facts : Calories 704.4, Fat 60.9, SaturatedFat 21.8, Cholesterol 162.8, Sodium 546.2, Carbohydrate 31.7, Fiber 4.3, Sugar 7.2, Protein 13.6

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