Search results
For the Crust: Pre-heat oven to 350F. In food processor, pulse cookies into fine, sand-textured crumble. Transfer to a medium mixing bowl and mix in softened butter, 2 tablespoons of brown sugar, egg yolk, and salt.
- Cranberry Gorgonzola Appetizer Tart
Combine cream cheese and gorgonzola cheese in a medium...
- Cranberry Gorgonzola Appetizer Tart
Combine cream cheese and gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with pecans.
Preheat oven to 200°C (190°C for shortcrust pastry). Lay pastry sheet onto greased oven tray and trim off corners. Combine cheese, sugar, hazelnuts and Cranberry sauce.
Steps. Preheat oven to 400°F. Unwrap pie crust; press seams together firmly. Place in a 9-inch pie plate. Combine all ingredients, except sugar, in medium mixing bowl; mix well. Spoon fruit mixture into pastry-lined plate. Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust. Bake 15 minutes.
Ingredients. 1 sheet puff or sweet shortcrust pastry. 125 grams cream cheese or mascarpone cheese. 1/4 cup sugar. 1/4 cup ground hazelnuts or almonds. 1/3 cup Ocean Spray® Whole Berry Cranberry Sauce. 150 grams fresh/frozen/canned blueberries OR. 2 peaches cut into quarters OR. 8 slices drained canned peaches. Steps.
About the Harvest; About the Cranberry; Our Purpose
Steps. Heat oven to 375°F (190°C). Spray 9-inch (23cm) tart pan with removable bottom with cooking spray and line outside of pan with foil. Combine flour and 1 tablespoon (15mL) sugar in medium bowl.
