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Cranberry goat cheese tarts are one of the favorite holiday appetizers.
The tangy goat cheese pairs perfectly with the sweet-tart cranberries, all wrapped in a buttery, flaky crust. It’s lovely to seer how elegant they look on a platter, yet they’re surprisingly easy to make.
A sprinkle of fresh herbs adds a pop of color and flavor, making them even more festive.
They’re perfect for parties, family gatherings, or a cozy night in with friends.
These tarts definitely capture the perfect balance of savory and sweet, turning simple ingredients into a dish that feels special and celebratory.
Why This Recipe Stands Out
- Quick Assembly Time: Ready in under 30 minutes from start to finish, perfect for busy holiday entertaining.
- Minimal Ingredients: Uses just a handful of pantry staples to create restaurant-quality appetizers.
- Make-Ahead Friendly: Can be assembled hours before guests arrive and baked fresh when needed.
- Elegant Presentation: Individual servings look sophisticated on any appetizer table without fussy plating.
- Sweet and Savory Balance: The tangy goat cheese perfectly complements the sweet cranberry for complex flavor.
- Versatile Base Recipe: Easily adapts to different cheeses, herbs, and toppings based on your preferences.
Ingredients You’ll Need
For the Tart Shells:
- 1 tube refrigerated crescent roll dough or 1 sheet puff pastry
- Non-stick cooking spray
For the Filling:
- 4 oz goat cheese, softened at room temperature
- 1/2 cup cranberry sauce (homemade or canned)
- 1/4 cup sliced almonds, roughly chopped
- 2 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Fresh thyme leaves for garnish
- Pinch of orange zest (optional)
- Flaky sea salt for finishing
Tools to Use
- Mini muffin tin (24-cup)
- Rolling pin
- Parchment paper
- Pizza cutter or sharp knife
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
- Cooling rack
How to Make the Cranberry Goat Cheese Mini Tarts
Step-1: Prepare the Almond Topping
Preheat your oven to 375°F. Roughly chop the sliced almonds into smaller pieces.
Combine chopped almonds, melted butter, sugar, and cinnamon in a small bowl.
Stir until the almonds are evenly coated. Set aside while you prepare the tart shells.
Step-2: Roll Out the Dough
Place a large sheet of parchment paper on your counter. Unroll the crescent roll dough onto the parchment.
Pinch together any seams where the dough has separated. Place a second sheet of parchment on top of the dough.
Roll the dough out to approximately 10×16 inches using even pressure. Remove the top layer of parchment carefully.
Step-3: Cut and Shape the Tart Shells
Use a pizza cutter or sharp knife to cut the dough into 24 small squares. Each square should be roughly the same size for even baking.
Generously spray your mini muffin tin with non-stick cooking spray. Press one square of dough into each muffin cup.
Gently push the dough into the corners to create a small cup shape. The dough should come up the sides slightly.
Step-4: Fill the Tarts
Add approximately 1 teaspoon of softened goat cheese to each tart shell. Gently press the cheese down into the bottom.
Top the goat cheese with 1 teaspoon of cranberry sauce. Spread the cranberry sauce evenly over the cheese layer.
Sprinkle the prepared almond mixture over each tart. Use about 1/2 teaspoon of almond topping per tart.
Step 5: Bake the Tarts
Place the muffin tin in the preheated oven. Bake for 15-18 minutes until the pastry edges turn golden brown.
Watch carefully during the last few minutes to prevent over-browning. The pastry should be crispy and the cheese slightly melted.
The cranberry sauce will bubble gently.
Step-6: Cool and Serve
Remove the tin from the oven. Let the tarts cool in the pan for 5 minutes. This cooling time prevents the tarts from falling apart.
Carefully remove each tart using a small offset spatula or fork. Transfer to a serving platter.
Garnish with fresh thyme leaves and a tiny pinch of orange zest if desired. Serve warm or at room temperature.
Related Recipes You’ll Love to Try
- Gingerbread Cheesecake Parfaits: A No-Bake Holiday Delight
- Baked Cranberry Brie Bites: Easy & Festive Holiday Appetizer
- Chocolate Crinkle Cookies: Festive Treat with Fudgy Centers
- Easy Holiday Cranberry White Chocolate Blondies
Nutritional Information
Per serving (1 tart):
- Calories: 85
- Protein: 2g
- Fat: 5g
- Carbohydrates: 8g
- Sodium: 95mg
Note: Nutritional values are approximate and based on using crescent roll dough and standard ingredients.
Tips for Success
- Keep Dough Cold: Work quickly with the pastry dough to prevent it from becoming too warm and sticky.
- Spray Generously: Even non-stick pans need spray for these tarts, as the cheese and cranberry make them sticky.
- Room Temperature Cheese: Softened goat cheese spreads more easily and creates a smoother layer in the tarts.
- Don’t Overfill: Leave a little space at the top of each tart shell to prevent overflow during baking.
- Toast the Almonds First: Lightly toasting almonds in a dry skillet before adding them enhances their nutty flavor.
- Test One First: If unsure about baking time, remove one tart to check if the bottom is cooked through.
- Make Ahead Strategy: Prepare the tart shells and fillings separately, then assemble and bake just before serving.
Common Mistakes to Avoid
- Skipping the Spray: Forgetting to spray the pan leads to tarts that stick and break when removing.
- Overworking the Dough: Handling pastry dough too much makes it tough instead of flaky and tender.
- Adding Cold Cheese: Cold goat cheese is difficult to spread and creates uneven layers in the tarts.
- Overfilling the Shells: Too much filling causes overflow and makes removal from the pan difficult.
- Removing Too Soon: Taking tarts out before they cool slightly causes them to crumble and fall apart.
- Using Wet Cranberry Sauce: Sauce that’s too liquidy makes soggy tart bottoms and messy presentation.
- Ignoring Oven Hot Spots: Not rotating the pan halfway through baking results in unevenly cooked tarts.
Creative Serving Ideas
- Holiday Platter: Arrange tarts on a bed of fresh rosemary sprigs with sugared cranberries scattered around.
- Drizzle with Honey: Add a light honey drizzle just before serving for extra sweetness and shine.
- Balsamic Reduction: Finish each tart with a tiny dot of balsamic glaze for sophisticated flavor depth.
- Mixed Cheese Board: Include these tarts on a cheese board alongside crackers, nuts, and fresh fruit.
- Brunch Buffet: Serve alongside quiche and pastries for an elegant brunch spread.
- Wine Pairing Station: Offer with crisp white wines or light reds for a sophisticated cocktail party.
- Garnish Variety: Top some tarts with candied pecans instead of almonds for textural variety.
Frequently Asked Questions
Can I Make These Tarts Ahead of Time?
Yes, you can assemble the tarts up to 4 hours ahead and refrigerate them unbaked.
Cover the pan tightly with plastic wrap. Bake them fresh just before your guests arrive, adding 2-3 extra minutes to the baking time since they’ll be cold.
What Can I Substitute for Goat Cheese?
Cream cheese, brie, or mascarpone work beautifully as substitutes. Cream cheese provides a milder flavor while brie adds rich creaminess.
Soften any substitute cheese to room temperature before using.
Can I Use Frozen Cranberries Instead of Cranberry Sauce?
Fresh or frozen cranberries need to be cooked down into a sauce first. Simmer them with sugar and a splash of orange juice for 10-15 minutes until they burst and thicken before using in the tarts.
How Do I Store Leftover Tarts?
Store cooled tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to crisp up the pastry. Avoid microwaving as it makes the pastry soggy.
Can I Freeze These Tarts?
Yes, freeze baked and cooled tarts in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 1 month. Reheat from frozen at 350°F for 10-12 minutes.
What Type of Cranberry Sauce Works Best?
Both jellied and whole berry cranberry sauce work well. Whole berry sauce provides more texture and visual appeal.
Homemade cranberry sauce offers the best flavor but canned sauce works perfectly fine.
Can I Make These in a Regular Muffin Tin?
Yes, use a regular muffin tin for larger tarts. Cut larger dough circles and increase the filling amounts proportionally. Baking time will increase to 20-25 minutes.
Do These Tarts Need to Be Served Warm?
No, these tarts are delicious both warm and at room temperature. The cheese becomes creamier when warm but firms up nicely when cool, making them easy to handle as finger food.
