Stilton Tart with Cranberry Chutney

Stilton Tart with Cranberry Chutney
Photo by Richard Gerhard Jung


  • 1 large egg
  • ¼ teaspoon black pepper
  • cranberry chutney
  • Pastry dough
  • 2 large egg yolks
  • 5 ounces Stilton
  • 1 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom
  • + 3 more ingredients
    • pie weights or raw rice
    • ¼ teaspoon salt
    • 1 cup heavy cream

Preheat oven to 350°F. 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 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and s...

View full recipe at Epicurious


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