RCP: Savory Mini Pepper Jelly Tarts

[Jenise]

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
*Water

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.

Do you know what kind of pepper jelly she used? Home made? There are so many out there, some good, some not. Also, lots of types of peppers to use, if doing the home made type. I love easy recipes like this.

[Jenise]

Do you know what kind of pepper jelly she used? Home made? There are so many out there, some good, some not. Also, lots of types of peppers to use, if doing the home made type. Was the jelly red or green? I love easy recipes like this.

No idea what brand she used or if it was home-made. It was red, though, and best I recall tasted like the base could have been strawberry--definitely a red fruity flavor and lighter red color. Any good red pepper jelly will do--if it doesn't taste good by itself, it won't be good in the tart.

Thank you for sharing! Sounds really good!

[Jenise]

Hmmmm...I'm suddenly imagining these made with some parm in place of cheddar in the dough, and filled with lemon curd and rosemary--a friend of mine is getting married in a few weeks (at home) and I'm doing a bunch of the food for her. All the food's Italian. Would be beautiful, no?

Inspired, Jenise. I was thinking along the lines of blue cheese and fig myself but I really like rosemary, lemon Parm combo.

[Jenise]

Love that idea, too, Christina.

I'm making the test version of the lemon tarts today. And because the curd is opaque, I'm thinking of putting the curd in the bottom, then some rosemary, and topping it with a nearly clear gold hot pepper jelly someone gave me along the way that I've not found a use for yet. Will put a clear gloss on top, I'm thinking, and an interesting extra layer of complexity. Will report back!

[Jenise]

IMG_1110.JPG

Okay, so I made a half batch yesterday. They're divine. HOWEVER, once I blended the fats and the flour, I didn't have a dough that would cohese. I either needed to add melted butter or water, so I added water. About 2 tblsp to the half recipe of dough. I'll amend Carol's recipe above to include that step.

Next version: goat cheese in the bottom topped with orange marmalade and fennel pollen.

Looking very good Jenise. Those flecks of pepper in the crust make me think almond crust with Aleppo pepper and a Moroccan Tomato Jam interior. What a wonderful recipe to riff on and will certainly be a drinks offering for a large birthday bash I'm planning in April. Inspiring ! Thanks for the updates

I made a copy of this recipe when you first posted it.

You said:

" ... goat cheese in the bottom topped with orange marmalade and fennel pollen."

They look really good,Jenise. I'm not a foodie, so what the hell is "fennel pollen," aside from the obvious? What planet does one have to go to to find it? Is there a more commonly available alternative?

Thanks

[Jenise]

Alan, I bought mine at a specialty store, but fennel seed would be just as good, whole or ground.

Thanks - For that reason I'll be much more likely to try it. So far, everything you've recommended that I've tried has gone into my permanent library.

[Jenise]

Thanks - For that reason I'll be much more likely to try it. So far, everything you've recommended that I've tried has gone into my permanent library.

Well, in this case then, hold on because I haven't recommended that combination. It's just in my head for what to try to get an ultimate kind of baby jam tart experience onto the table for my friend's wedding. Am going to test--will report back! In the meantime, thanks so much for the compliment.