Marieke Cranberry Gouda Tarts
If you're looking for a sweet and satisfying dessert, try out some cranberry tarts. To elevate the flavor, add Marieke cranberry gouda cheese for the perfect balance of sweetness and tang. The tartness of the cranberries and the richness of the cheese create an unforgettable taste. These tarts are a great way to treat yourself and your loved ones during the festive season or any time of the year.
For the Crust:
- 1 1/2 C. All Purpose Flour
- 1/4 C. Granulated Sugar
- 1/2 Tsp. Sea Salt
- 10 Tbsp. Unsalted Butter (cut into small pieces)
- 1 Large Egg Yolk
- 2 Tbsp. Apple Cider Vinegar
For the Cranberries
- 1 Orange
- 4 Tbsp. Water
- 4 Tbsp. Honey
- 1 1/2 Tsp. Cornstarch
- 1/2 Tsp. Five-Spice Powder
- 1/2 Tsp. Cinnamon
- 8 oz. Fresh or Frozen Cranberries
- 8 oz. Marieke Cranberry Gouda (shredded)
- 1/3 C. Honey
- Fresh Rosemary
For the Dough
1. In the bowl of an electric stand mixer fitted with the paddle attachment add the flour, sugar and salt. Add the butter and run the machine on low until it resembles coarse meal. Add the yolk and vinegar and continue with the machine on low until it resembles wet sand. Lay a piece of plastic wrap on the counter and pour the crumbly dough over the top. Using your hands, quickly press and shape into a rectangle about 1 1/2 inches thick. Wrap tightly. If there are any cracks gently press down until they disappear. Set in the fridge for at least 1 hour.
For the Cranberries
1. Add the juice and zest from 1 orange to a medium saucepan set over medium heat. Add in the water, honey, cornstarch, five-spice and cinnamon and whisk until fully combined and the cornstarch is dissolved. Add the cranberries and reduce to medium-low and cook for 5 minutes more until thickened. Some cranberries will have burst, at least half should remain whole. Set aside to cool completely.
1. Preheat the oven to 375 F (191 C). Set aside six, 4-inch petite tart pans.
2. Cut the chilled dough into six, equal-sized hunks. Roll each one into a circle about ¼ to 1/8 inch in thickness. I prefer the thicker crust, fyi. The dough should be about ½-inch larger than your mini tart forms. Place the dough over the top of the form and gently press it down into the bottom and sides of the form. Use a knife to cut off the dough so that it is level with the top of the tart pan. I like to cut on the outside of the tart form, so you allow room for some dough shrinkage. Repeat with the remaining dough and set the tart pans in the fridge to chill for 10 minutes.Press the tines of a fork into the bottom of the tart dough. Place the tarts on a baking sheet and bake in the center of the oven for 10 minutes.
3. Let cool completely.Add 3 to 4 tablespoons of shredded cheese to each tart and cover with 2 to 3 tablespoons of the cranberries. Bake in the center of the oven for 10 minutes more or until the cheese is melted and the cranberries are bubbly. Let cool for 10 to 15 minutes.
4. In a small saucepan set over low heat, add the honey and rosemary and heat until warmed through (about 5 minutes). Use a pastry brush to lightly brush the honey over the cranberries. Gently remove from the tart molds and serve immediately! I like these best served slightly warm and the same day they are made.