Bourbon Cherry & Goat Cheese Tarts

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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

Swap your breakfast muffin out for one of these bourbon cherry tarts with goat cheese! These are so good, you will find yourself reaching for another one!
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Prep Time:10 minutes
Cook Time:17 minutes
Simmering cherries:7 minutes
Total Time:34 minutes
Servings: 12

Equipment

  • Cherry pitter

Ingredients

  • 2 cups cherries, pitted and cut in half
  • 3 tbsp brown sugar
  • 1 1/2 tbsp bourbon of choice
  • 1 orange
  • 5-6 oz spreadable goat cheese If you cannot find any, just add a tsp 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 tsp of milk or warm water

Instructions

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

Puff pastry

  • 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.

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