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Cheddar Pepper Tartlets
Description
Savory and Sweet - great appetizer!
Ingredients
1 1/4 cups all purpose flour 300 ml
2 tbsp minced fresh parsley 25 ml
1/2 tsp salt 2 ml
1/2 cup cold butter, cubed 125 ml
1 cup finely shredded extra- 250 ml
old cheddar cheese
2 tbsp ice water 25 ml
Filling:
1/3 cup Tracy's Hot Pepper Jelly 75 ml
Methods/steps
1) In a bowl whisk together flour, parsley and salt.
2) Using pastry blender or two knives, cut in butter until mixture is in fine crumbs.
3) Stir in cheese. Add water, 1 tbsp ( 15 ml ) at a time, tossing with fork until dough starts to clump together and adding up to 1 tbsp ( 15 ml ) more water, if necessary.
4) Press into disk.
5) Wrap in plastic wrap and refrigerate for 30 minutes.
6) Divide dough into 36 pieces; roll each into ball. Place each in a 1 1/2 inch ( 4 cm ) tart cup, pressing on to bottom and up side. Prick bottoms with fork.
Filling:
Scoop 1/2 tsp ( 2ml ) of the Hot Pepper Chardonnay Jelly into each cup. Bake in center of 375 degree F ( 190 degree C ) oven until golden, 20 - 25 minutes. Let cool on rack for 5 minutes.
Run paring knife around tartlets to loosen from pan; remove tartlets from pan and let cool.
Serve at room temperature.
Variation - Pecan Goat Cheese Tartlets
Filling: Reduce hot red pepper by half. Add 1/2 tsp ( 2 ml ) soft goat cheese and pecan half to each tartlet.
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