Pepper Jelly Tarts

Baked tarts may be frozen for up to one month.


  • 2 cups shredded cheddar cheese
  • 1/2 cup butter, softened
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 cup flour
  • 2/3 cup red or green hot pepper jelly


  1. Using medium speed of an electric mixer, beat together cheese, butter, paprika and pepper.
  2. Stir in flour until mixture just forms a dough.
  3. Shape mixture into 30 small balls. Press each ball into a mini-muffin cup to form a shell.
  4. Spoon 1 teaspoon jelly into each shell.
  5. Bake at 400 degrees F for 10 minutes, then remove to rack.
  6. Serve warm or at room temperature.

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