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This tart combines the crisp acidity of cranberries and granny smith apples with the soothing richness of goat cheese and almonds. The tart can be made a day in advance and, by using a pre-made pie shell, it is quick and easy. This dish works well at an open house or is great for a light lunch or dinner first course with lightly dressed salad greens.
Granny Smith, Cranberry and Goat Cheese Tart
serves 12
1 - 12 inch pre-made pie or tart shell
3/4 cup dried cranberries
1/4 cup white wine
1/2 lb. goat cheese, crumbled
1 cup toasted almond slivers
4 Granny Smith apples peeled, cored and sliced 1/4 inch thick
1 1/2 cups heavy cream
2 whole eggs
4 egg yolks
1 tsp. dry ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
Salt and pepper to taste
Soak dried cranberries in white wine overnight. Partially bake the pie or tart shell per the directions on the package, then let the shell cool. Fill the shell 3/4of the way with cranberries, goat cheese crumbles, almonds and 3/4of the apples. Mix the remaining ingredients except the reserved apples together in a bowl and pour into the shell, about 1/2inch from the top. Arrange the remaining apple slices on the top in a pattern of your choosing. Preheat oven to 300oF. Bake the tart until the batter is set and the top is golden brown, about 40–45 minutes. Remove the tart from the oven and let cool to room temperature. Remove tart from tin and serve on a tray.
Beverage Suggestions:
Moscato, Cider, Sparkling Wine
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