Cranberry-Gorgonzola Tart w/ Walnut Shortbread Crust

Makes 10 Slices



  • 2 cups all-purpose flour
  • ½ cup walnut meal (store-bought or ¾ cup walnuts pulsed in a food processor)
  • ⅓ cup granulated sugar
  • ¾ tsp kosher or sea salt
  • ¾ tsp rubbed dried sage
  • 2 sticks (1 cup) cold unsalted butter, cut into ½" cubes
  • ½ cup crumbled gorgonzola cheese (after crust has cooled)


  • 1 cup cherry, strawberry, raspberry or orange preserves
  • 2 tbsp brown sugar
  • 12 oz bag fresh cranberries
  • 2 tbsp cherry or orange liqueur

Special Equipment

  • food processor
  • 10" tart pan with removable bottom (or springform pan)


Prepare Crust

  1. Preheat oven to 350º
  2. In a food processor, combine flour, walnut meal, granulated sugar, salt and sage and pulse to incorporate. Add butter and pulse 30 seconds to form a coarse meal
  3. With your fingers, press meal into an ungreased tart pan. Bake until light golden-brown, about 55-60 minutes. Cool completely

Make Filling

  1. In a small saucepan over medium-low heat, cook preserves until melted. Mix in brown sugar, cranberries, and liqueur and simmer, stirring occasionally, until cranberries have lost their shape, about 25 minutes, and mixture thickens
  2. Remove from heat and cool completely, about 30-60 minutes

Assemble Tart

  1. Crumble gorgonzola cheese over cooled tart crust and top with a thin layer of filling. Cut into 10 even slices and serve