Preheat oven to 350 degrees F. Prepare Tart Dough: In a small bowl, combine oats, whole wheat flour, and all-purpose flour; set aside. In a large bowl, combine cream cheese and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the baking soda, cinnamon, and the salt; beat until well mixed. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture.Advertisement
Divide dough evenly among twenty-four 1 3/4-inch muffin cups. Press dough on the bottom and up the side of each cup.
Prepare the Cranberry Filling: In a small saucepan, combine the brown sugar, the cornstarch, and cinnamon. Add cranberries and the water. Cook and stir over medium heat until thickened and bubbly. Stir in half of the hazelnuts. Spoon filling evenly into dough-lined muffin cups. Sprinkle with the remaining hazelnuts.
Bake for 15 to 20 minutes or until the edges of the crusts are golden. Cool in muffin cups for 5 minutes. Remove tarts from muffin cups; cool on a wire rack.
Tips: We do not recommend using a brown sugar substitute for this recipe.
To toast hazelnuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.