Walnut Blue Cheese Tart with Niagara Presents' Cabernet Franc Jelly

Serves 8-10

The unusual appetizer is certain to impress guests at your next dinner party. Serve this tart warm with a few baby salad greens to finish off the plate.

For Crust:
• 1 1/2 c all purpose flour
• 1/3 c walnuts, lightly toasted and ground
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 c + 2 Tbsp unsalted butter, cut into pieces and chilled

For Filling:
• 6 oz blue cheese
• 1/2 c whipping cream
• 1 egg
• 1/2 c walnut halves
• 110 ml Cabernet Franc Jelly

Combine flour, ground walnuts, sugar and salt. Cut in butter until the texture of coarse meal. Add 3 Tbsp cold water and mix just until dough comes together. Wrap in plastic wrap and chill for an hour.

Preheat oven to 375 F. On a lightly floured surface, roll out pastry to 1/2 inch thick. Line a 9-inch tart shell or pie pan with dough and trim edges. Chill for 20 minutes. Line tart shell with foil and weight with dried beans, rice of pie weights. Bake for 20 minutes weighted, remove foil with weights, and bake 10 minutes more. Allow to cool.

Reduce oven temperature to 350 F. Blend together blue cheese, cream and egg. Pour into bottom of tart shell and top with walnut halves. Bake for 15 minutes. While tart is baking, melt Cabernet Franc Jelly in the microwave or over the stove.

When tart comes out of the oven, brush melted jelly over surface of tart and serve immediately.