Directions: |
Directions:
Start by making your cranberry sauce and then letting it chill in the fridge. Find my cranberry sauce recipe here.
In a dry skilled, over medium heat, lightly toast hazelnuts for several minutes. Stir while toasting so that they don’t burn. Set them aside to cool when done.
If you are using frozen puff pastry, be sure to place it on the counter for 30 minutes so that it can thaw before you use it. Frozen puff pastry should be pliable, but still cold when it’s ready to use. I prefer the refrigerated Jus-Rol brand because it can be used immediately and the sheet is bigger than the frozen sheets.
Preheat oven to 425 degrees F and set a rack in the center. Beat one egg for egg wash and set aside.
Unroll your puff pastry onto a pastry board, I left the parchment paper that it came with to keep it from sticking to the board.
Cut the puff pastry into whatever shape you want your tarts to be. I used a snowflake cutter. You can skip the shapes and simply cut the pastry into rectangles, check out this recipe for a visual.
Add the snowflakes to a mini muffin tin, being careful to space them apart. I baked mine in two batches to ensure that they weren’t crowded while baking.
Gently press down into the center of your pieces of puff pastry to create enough space for your fillings.
Add cranberry sauce to each piece of puff pastry.
Add toasted hazelnuts.
Add crumbled cranberry cinnamon goat cheese. I added about 2 tsp to each tart.
Sprinkle each tart with finely chopped fresh rosemary.
Using a silicon brush, lightly brush thee puff pastry with egg wash and sprinkle with flaky salt.
Bake in the preheated oven for about 18 minutes. Mine were starting to brown already by 10 minutes and I wanted to make sure that the puff pastry at the bottom of the tarts was cooked through. I covered my muffin pan loosely with foil at the 10 minute mark to prevent the puff pastry from burning or getting too dark.
I wanted these tarts to be really nice and creamy, so after baking, I added a bit more crumbled cranberry cinnamon goat cheese to each tart.
Drizzle the tarts with honey to finish them off.
Serve and enjoy! These little appetizers are great warm, or at room temperature!
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This recipe for Cranberry Cinnamon Goat Cheese Tarts is from