Cheddar Pepper Tartlets
These buttery-crisp morsels filled with red pepper jelly have a hit of sweet heat to balance the sharp cheese. This recipe originated at Saskatchewan's Grandora Gardens, maker of fine pepper jellies.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 59 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | trace |
| chol | 11 mg |
| sodium | 78 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 3% |
| folate | 3% |
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1-1/4 cups (300 mL) all-purpose flour
2 tbsp (25 mL) minced fresh parsley
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) finely shredded extra-old Cheddar cheese
2 tbsp (25 mL) ice water (approx)
Filling:
1/3 cup (75 mL) hot red pepper jelly
Preparation:
In bowl, whisk together flour, parsley and salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. 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. Press into disc. Wrap in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days or overwrap in foil and and freeze for up to 1 month.)
Divide dough into 36 pieces; roll each into ball. Place each in 1-1/2-inch (4 cm) tart cup, pressing onto bottom and up side. Prick bottoms with fork.
Filling: Spoon about 1/2 tsp (2 mL) of the pepper jelly into each cup. Bake in centre of 375°F (190°C) oven until golden, 20 to 25 minutes. Let cool on rack for 5 minutes.
Run paring knife around tartlets to loosen from pan; remove tartlets to rack and let cool. (Make-ahead: Loosely cover and store at room temperature for up to 8 hours. Or freeze in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Let come to room temperature to serve.)
Additional Information
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Variation
Pecan Goat Cheese Tartlets:Filling: Reduce hot red pepper jelly by half. Add 1/2 tsp (2 mL) soft goat cheese and pecan half to each tartlet.
Source
Canadian Living Magazine: January 2005
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