This Stilton Tart with Blueberry Sage Compote is a lovely thing to make for a New Year’s Eve cocktail party. One of the best parts about it is that since it’s made with a special stilton, it’s perfect as an hors d’oeuvres or as a savory dessert. It’s amazing with a special port or glass of champagne or wine. I’ve based my Stilton Tart with Blueberry Sage Compote on a Gourmet recipe, but it has a lot of updates. I have a 12-inch round fluted tart pan with a removable bottom, so I have it calibrated for that size. I add walnuts to the crust, and I serve it with a blueberry sage compote and my refrigerator jam. Cranberry chutney is also, lovely at Christmas, and I’ve also served it with leftover Thanksgiving cranberry relish. But there’s something about the blueberries with this Stilton Tart with Blueberry Sage Compote. Crust: ¾ cups all-purpose flour 1 cup walnuts 6 tablespoons cold unsalted butter; diced ¼ teaspoon salt 1-2 tablespoons ice water In a food processor, pulse the nuts into a flour-like texture. Add the flour and salt. Add in the butter and pulse until the mixture resembles coarse meal with pea-size clumps. Drizzle … Continue reading
