If I had seen this recipe in a magazine, I'd have totally ignored it. But someone made and brought these to a wine tasting a few months ago, and they were absolutely outstanding. Crazy-addictive--I could not leave them alone! Though a sweet jelly's involved, it's not a lot of jelly and the salty savoriness of the cheddar crust more than compensates--these are not dessert! I begged for the recipe, and here it is. Makes 30 mini-muffin sized tarts--each about two bites. A great appetizer--and in fact, that crust in the mini muffin tins all by itself would be a great starting point for a lot of delicious little appetizer thingies.
CAROL M's PEPPER JELLY TARTS
2 cups shredded cheddar cheese
1/2 c butter, softened
1 tsp paprika
1/8 tsp cayenne pepper
1 cup flour
2/3 c hot red pepper jelly
Beat cheese, butter, paprika and cayenne pepper together until blended, then stir in flour. Mix until it just forms a dough. Shape the mixture into 30 small balls. Press each ball into a mini muffin cup to form a tart shell. Spoon 1 tsp of the jelly into the center of each tart shell. Bake at 400 degrees for 10 minutes or until golden brown. Cool in pan(s) 10 minutes, then remove to a rack for further cooling. Serve warm or at room temperature. (Baked tarts, Carol tells me, freeze well too).
*The recipe I was given did not include water, but my dough would not cohese without more liquid. Melted butter or water--I used water. Add by the tablespoon, if needed, until you have a dough that will hold. I needed about 2 tblsp for half a recipe of dough--on a cold and dry evening here.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov