Cheddar Pepper Tartlets

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 :

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