Ok, so my husband's favorite dessert is a danish. Of all the treats I can make, this seems to be his #1 request! He's the kinda guy that can enjoy these at ANY time of the day.
Being that cherries are still in season and just so happen to be my favorite stone fruit, I decided to make a semi-homemade danish/tart, using puff pastry.
My favorite part of this recipe was making the bourbon cherry compote. The compote paired with tangy goat cheese is a match made in heaven for your taste buds! I highly recommend giving these a try!
Bourbon Cherry & Goat Cheese Tarts
- Cherry pitter
- 2 cups cherries, pitted and cut in half
- 3 tbsp brown sugar
- 1 ½ tablespoon bourbon of choice
- 1 orange
- 5-6 oz spreadable goat cheese If you cannot find any, just add a teaspoon of milk at a time to regular goat cheese and mix in a bowl until you reach desired consistency
- 1 pack puff pastry
- 1 egg, beaten add 1 teaspoon of milk or warm water
Bourbon cherry compote
- In a medium sized pan, add in juice from a whole orange, brown sugar, bourbon, and cherries. Mix together.
- Keep on medium heat for about 7 minutes or until cherries are bubbling. Keep on heat for a few minutes and stir often . Mixture should be thickening. Remove from heat
- Preheat oven to 425°F. Line 2 cookie sheets with parchment paper. A pack of puff pastry has 2 sheets. Place 1 sheet on each cookie sheet. Cut each sheet into 6, small rectangles. I followed along the lines of where the folds were for reference.
- Spread your desired amount of goat cheese to the center of each rectangle. Add cherry compote on top of goat cheese. Then use a pastry brush to brush egg wash around borders of each pastry.
- Bake for 17 minutes. I recommend baking 1 sheet at a time. Borders of puff pastry should be a golden color. Feel free to sprinkle with a bit of flaky salt. Enjoy once pastries have cooled down for a few minutes.