Nutrition per serving may change if servings are adjusted.
⅔ cup quick-cooking rolled oats
½ cup whole-wheat flour
¼ cup all-purpose flour
½ (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
¼ cup butter, softened
¼ cup packed brown sugar (see Tip)
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
⅓ cup packed brown sugar (see Tip)
2 teaspoons cornstarch
½ teaspoon ground cinnamon
1¼ cups fresh cranberries
⅔ cup water
¼ cup hazelnuts, toasted and chopped (see Tip)
Preheat oven to 350°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.
Divide dough evenly among twenty-four 1¾-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°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.