Saturday, November 6, 2010

Pepper Jelly Tarts

Kathleen and I LOVED these. They were quite addicting. I think I put too much jelly on them as they ran trying to take them out of the pan. These will be made often at our house!


Pepper Jelly Tarts
taste of home bb

2 cups shredded cheddar cheese
½ cup butter, softened
1 tsp. paprika
1/8 tsp. Cayenne pepper
1 cup flour
2/3 cup hot pepper jelly

Using medium speed of an electric mixer, beat together cheese, butter, paprika and pepper. Stir in flour until mixture just forms a dough. Shape mixture into 30 small balls. Press each ball into a mini-muffin cup to form a shell. Spoon 1 tsp. Jelly into each shell. Bake at 400 F for 10 minutes, then remove to rack. Baked tarts may be frozen up to one month. Serve warm or room temperature.

2 comments:

  1. I made these for an afternoon snack while everyone was over for Thanksgiving. Big hit! Everyone loved them.

    ReplyDelete