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Preheat oven to 350°F. 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 1/4 cup brown sugar, baking soda, 1/4 teaspoon cinnamon and 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 1 3/4-inch muffin cups. Press dough on the bottom and up the side of each cup.
In a small saucepan, combine the remaining 1/3 cup brown sugar, cornstarch, and the remaining 1/2 teaspoon 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.