Pepper Jelly Tartlets

READY IN: 25 mins, SERVES: 30, YIELD: 3 per person

Ingredients:

• 2 cups shredded cheddar cheese

• 1⁄2 cup room temperature butter

• 1 teaspoon paprika

• 1⁄8 teaspoon cayenne pepper

• 1 cup all-purpose flour

• 2⁄3 cup Pepper Jelly

Directions:

1. Combine the cheese, butter, paprika, and cayenne in a mixing bowl and beat until smooth.

2. Add the flour, combining with a fork just until it forms a nice ball of dough. Cover or wrap and chill for half an hour.

3. Preheat oven to 400°F.

4. Roll into small balls and place each into the tart tin.

5. You should get at least 30 tarts.

6. Press each ball with your fingers to shape the tart shell's bottom and sides.

7. Spoon 1 teaspoon of Pepper Jelly into each mini tart.

8. Bake 400 degrees for 10 minutes OR until golden.

9. Cool in pans for five minutes, then remove from pans to a wire cooling rack.

10. Serve warm or at room temperature. Baked tarts may be frozen for up to 1 month.

Variations:

~Use frozen mini phyllo pastry shells as the base

~You can also put in a tiny cube of cream cheese under the Pepper Jelly.

~Or tiny pieces of Brie cheese rinds removed then top with the Pepper Jelly to add another element of tang. Sprinkle with 3 tablespoons of chopped roasted salted almonds.

~Place a tiny cube of cream cheese and some Raspberry Chipotle Jam on top. The crust gives the heat and then the jam gives a touch of sweetness.

~1 (16 1/3 ounce) can of refrigerated buttermilk biscuits separated into thirds, making 3 rounds. Press biscuit rounds into the bottom and up the sides of 24 mini-muffin cups. Spoon about 1 teaspoon of Pepper Jelly into the center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 degrees for 8-10 minutes or until golden brown. Let stand 10 minutes before serving. Can substitute Brie for cream cheese.