A colorful slice of this cheesy berry tart will highlight any special meal.
Makes 12 to 14 appetizers
Prep time: 2 hours.
|Tart shell crust
- 1¼ cups all-purpose flour
- ¾ stick (6 T) cold unsalted butter, cut into ½-inch cubes
- 2 T cold vegetable shortening
- ¼ tsp salt
- 2 to 4 T ice water
- ½ cup chopped, toasted walnuts
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter and shortening lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball. Flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Dough can be chilled up to 1 day. Let stand at room temperature until slightly softened, about 20 minutes, before rolling out.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 17 by 8 inch rectangle and fit into tart pan. Trim excess dough. Lightly prick bottom and sides all over with fork. Sprinkle walnuts across crust; press to set into crust. Chill until firm about 30 minutes.
- Preheat oven to 350 degrees F.
- Line pastry shell with foil and fill with pie weights or dry beans. Bake in middle of oven for 20 minutes, then carefully remove foil and weights and bake until golden 10 to 15 minutes more. Cool shell in pan 20 minutes.
- 1 cup heavy cream
- 1 large egg
- 2 egg yolks
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 oz (1½ cups) chilled, crumbled gorgonzola cheese
- 1 cup frozen Marionberries
- Whisk together cream, whole egg, yolks, salt and pepper until combined.
- Put tart shell (still in pan) on baking sheet and scatter cheese evenly in shell.
- Place frozen Marionberries over the cheese.
- Slowly pour custard into shell and bake in middle of oven until golden around edges of filling and the custard is just set: 30 to 35 minutes.
- Cool tart completely on a rack.
|Blackberry Port Sauce
- 16 oz frozen blackberries, thawed
- 3 tablespoons sugar
- ½ cup ruby Port
- 1 tsp salt
|Sauce Steps and Assembly
- In a medium bowl, mix together blackberries, sugar, Port, and salt.
- Mash berries lightly with fork, so that some berry pieces remain.
- Serve spooned over tart or ladled under tart on plate.
- Cut tart and serve at room temperature topped with Blackberry Port Sauce.