Cranberry-Gorgonzola Tart with Walnut Shortbread Crust


2 cups all-purpose flour
1/2 cup walnut meal
2/3 cup sugar, divided
3/4 teaspoon kosher or sea salt
3/4 teaspoon rubbed sage
1 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup cherry or strawberry preserves
1 12-ounce bag fresh cranberries
2 tablespoons Cherry Heering, kirsch, or other cherry liqueur
1/2 cup crumbled Gorgonzola cheese


Heat oven to 300º.

In the bowl of a food processor, combine flour, walnut meal, ⅓ cup sugar, salt, and sage. Pulse to incorporate. Add butter. Pulse to form a coarse meal, 30 seconds.

With your fingers, press meal into an ungreased 10-inch springform pan.

Bake until light golden-brown, about 55 minutes. Cool completely and release from springform pan.

In a small saucepan over medium-low heat, cook cherry preserves until melted. Add cranberries, remaining ⅓ cup sugar, and cherry liqueur. Simmer, stirring occasionally, until cranberries have lost their shape, about 25 minutes. Remove from heat and cool completely, about 1 hour.

Crumble Gorgonzola over tart crust in an even layer. Top with a thin layer of cranberry mixture. Divide into 10 even slices and serve.


10 servings

Preparation Time

35 Minutes

Total Time

150 Minutes

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