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!

Click here to see the other entries in our "Flavors of Ireland" Cookbook Challenge.

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