This recipe is a perfect Christmas party canapé to serve to guests, but because I didn’t have a party to host or a potluck to attend, I nearly ate the entire plate after I made them. The goat cheese filling with just a hint of basil and nuts is delicate and flavorful, satisfying and not too rich. Alas, I couldn’t wait and ate one before I topped it with the spiced cranberry jam. It indeed would have been delicious as is, but when I added the cranberry jam, there was a burst of zesty sweetness that enriched the tart.
I used chopped hazelnuts because of an allergy to pine nuts. I also decreased the sugar in the jam and added some cornstarch with water to thicken it. I added more ginger to the jam, as well. I couldn’t find St. Tola goat’s cheese in my grocery store and used a Vermont goat’s cheese instead. I used various sizes of small tart tins and the recipe made thirty. I was delighted to have approximately three cups of cranberry jam left over that I will use for mini cranberry tarts I make each Christmas. I am eager to make these delectable tarts for my next dinner party, and although I might be tempted to claim them as my own creation, I’ll be sure to give credit to this excellent cook and writer, Margaret M. Johnson!