Recipe by Anna Gill
FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
1 batch pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 ½ cups)
Cranberry Chutney or Cranberry Port Conserve
FOR THE CRANBERRY CHUTNEY
Makes about 2 cups
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
⅛ teaspoon dried hot red pepper flakes
FOR THE CRANBERRY PORT CONSERVE
Makes about 3 cups
1 (12-ounce) package fresh cranberries
¾ cup sugar
⅔ cup ruby Port
1 medium navel orange, unpeeled, chopped
¼ cup dried currants
⅓ cup chopped walnuts
FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
Tart shell:
1. Preheat oven to 350°F.
2. 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, leaving a ½ inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
3. Line pastry shell with foil shiny side down and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
4. Reduce oven temperature to 325°F.
Filling:
1. Whisk together cream, whole egg, yolks, salt, and pepper until combined.
2. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell. Bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool completely. Remove rim, cut into pieces and top with chutney or conserve.
*If you plan to use the tart as hors d’oeuvres, use the rectangular pan which can readily be cut into individual squares.
NOTE: Tart can be made 1 day ahead and chilled, covered. Reheat before serving.
FOR THE CRANBERRY CHUTNEY
1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
NOTES:
1. Chutney can be made 1 week ahead and chilled, covered.
2. Prepared Cranberry Chutney can be found in the markets and used with success.
FOR THE CRANBERRY PORT CONSERVE
1. Combine cranberries, sugar and Port in heavy large saucepan.
2. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low.
3. Add chopped orange and simmer until cranberries burst and mixture thickens slightly about 15 minutes.
4. Remove from heat. Mix in dried currants.
5. Cool cranberry conserve completely.
6. Stir in chopped walnuts.
ADVANCED PREP: Cranberry conserve can be prepared 3 day's ahead. If so, cover tightly and refrigerate.
FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
1 batch pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 ½ cups)
Cranberry Chutney or Cranberry Port Conserve
FOR THE CRANBERRY CHUTNEY
Makes about 2 cups
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
⅛ teaspoon dried hot red pepper flakes
FOR THE CRANBERRY PORT CONSERVE
Makes about 3 cups
1 (12-ounce) package fresh cranberries
¾ cup sugar
⅔ cup ruby Port
1 medium navel orange, unpeeled, chopped
¼ cup dried currants
⅓ cup chopped walnuts
FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
Tart shell:
1. Preheat oven to 350°F.
2. 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, leaving a ½ inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
3. Line pastry shell with foil shiny side down and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
4. Reduce oven temperature to 325°F.
Filling:
1. Whisk together cream, whole egg, yolks, salt, and pepper until combined.
2. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell. Bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool completely. Remove rim, cut into pieces and top with chutney or conserve.
*If you plan to use the tart as hors d’oeuvres, use the rectangular pan which can readily be cut into individual squares.
NOTE: Tart can be made 1 day ahead and chilled, covered. Reheat before serving.
FOR THE CRANBERRY CHUTNEY
1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
NOTES:
1. Chutney can be made 1 week ahead and chilled, covered.
2. Prepared Cranberry Chutney can be found in the markets and used with success.
FOR THE CRANBERRY PORT CONSERVE
1. Combine cranberries, sugar and Port in heavy large saucepan.
2. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low.
3. Add chopped orange and simmer until cranberries burst and mixture thickens slightly about 15 minutes.
4. Remove from heat. Mix in dried currants.
5. Cool cranberry conserve completely.
6. Stir in chopped walnuts.
ADVANCED PREP: Cranberry conserve can be prepared 3 day's ahead. If so, cover tightly and refrigerate.
