The Creamery sent me a HUGE box of cheese to inspire and holy schmoley I was in cheese heaven. I love the idea of ending a meal with something a little bit cheesy and a little bit dessert-yвЂ¦I think itвЂ™s very French of us. When my friends at The CreameryВ in Beaver, UtahВ asked me to put together a cheesy dessert I immediately started thinking of these petite cranberry tarts. You can use fresh or frozen cranberries in this recipe.

Steep in vodka and make cocktails (and invite me over!).

Serve with some oozy brie and crusty bread.

You will have leftovers, hereвЂ™s what to do with them: Whilst on the stove look for some of the cranberries to be burst (thatвЂ™s the jammy party) and the other half to remain whole (thatвЂ™s the tart bit). These cranberries need very little fussing or cooking. Barely sweet, perfectly tart, vibrant and jewel-tonedвЂ¦they love to be paired with holiday spicesвЂ¦I could go onвЂ¦ The Jammy CranberriesД¬an I say cranberries are my jam? I mean, whatвЂ™s not to love. If you stash it in the freezer, place it in the fridge to begin defrosting overnight before using. Since refrigerators can be quite dehydrating, I would stash it (wrapped tightly still) in the freezer for longer periods. The tart dough can rest in the fridge, wrapped very tightly, for 2 to 3 days. Because of the thickness of the cream, you may need an additional tablespoon or two. If you donвЂ™t have any apple cider vinegar on hand, you can substitute with vodka or heavy whipping cream.

You can gently hit it several times with your rolling pin and that will start to soften the doughвЂ¦and relieve any pent-up aggression. Once the dough comes out of the fridge and youвЂ™re ready to roll it out, you need it to come a wee closer to room temperature to make it workable. Then follow the remaining recipe instructions. Stir with a fork until blended and you see no visible signs of the yolk. In a small bowl whisk together the egg yolk and apple cider vinegar and drizzle over the top. Sprinkle the butter over the top and using a pastry blender or your fingers to mix in the butter until it resembles wet sand and clumps together when pressed between two fingers. In a medium bowl whisk together the flour, sugar and salt well. However, you could easily use a food processor or a bowl and your hands.

The recipe instructions have you using an electric stand mixer for mixing the dough.

Let your dough rest: This gives the gluten time to relax and hydrates your dough (and makes it easier to work with).

If humidity is low: You may need an extra tablespoon or two of liquidвЂ¦but add additional moisture in small doses and use as little as possible.Be economical with moisture: Too much moisture and youвЂ™ll active the gluten (read: tough crust), too little moisture and it wonвЂ™t hold together.Use a light hand: DonвЂ™t overwork your dough or it will become tough.My favorite tips for working with tart crust dough: Simply whisk together your dry ingredients, work in some butter (this coats the flour and protects it from gluten development) then lastly add your вЂwetвЂ™ ingredients that will hold the whole lot together. I think tart dough is less fussy than pie doughвЂ¦think of it a bit like making a shortbread crust for bar cookies. Using six kitchen staples, we throw together a tart crust thatвЂ™s equal parts buttery, flaky and fabulous. More importantly, whatвЂ™s cuter than individual tarts at the end of the meal? The Super Simple Cranberry Tart Crust These little wonders are the perfect combination of tart from the barely sweetened cranberries, sweet from the honey, buttery from the Monterey jack cheese + crust and herbaceous (and more sweet) from the rosemary-infused honey. Friends, welcome to your new favorite dessert: Super Simple Cranberry Tarts with Rosemary Honey Drizzle! Every component of these tarts is make-ahead making these perfect for all of your holiday entertaining needs, and we have many.

Cranberry tart