Total Time
30mins
Prep 15 mins
Cook 15 mins

These are miniature jam tarts with a cheese crust. The sweet and savoury combination is really delicious so be sure to have lots on hand - they go fast!

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C.
  2. Grease gem trays- the really little muffin tray!
  3. Sift flour, salt baking powder together.
  4. Mix in cheese.
  5. Mix in butter until it forms a dough.
  6. Roll walnut sized balls of dough and place them in the gem tray.
  7. Press small hollows into each ball with the handle of a wooden spoon.
  8. Spoon in a small quantity of jam into each hollow.
  9. Bake for approximately 15 minutes.
  10. Cool on a wire rack and store in an airtight container.
  11. Just before serving, top up hollows with additional jam.

Reviews

(4)
Most Helpful

These were a hit. I used jalapeno pepper jelly. 200 degrees celcius is 390 farenheit. Mine baked for 13 minutes. It took me forever, it seems, because I only had one small tart pan! Delicious! I think I will try them with some fig preserves.

nott November 27, 2009

I just loved these little treats. I filled mine with green pepper jelly - colorful and tasty both. I plan to make these at holiday-time using both red and green hot pepper jellies. And since cheese and apples are such a classic pairing, I think apple jam or jelly would be good in these, too. Thank you so much for sharing your recipe, Bokenpop! Derf's photos made me want to prepare it. :) Lynnie

Northwest Lynnie July 15, 2007

These cookies were lovely, I say "were" cus they were gone in no time flat!! I just made half a recipe and come out with 24, wish I had made the whole recipe! Just one little problem, couldn't get the dough/pastry to bind, it just crumbled, so I added ice water until I got the right consistancy to palm into a ball. Didn't have any apricot jam but did have two bottles of jam with just a bit left in the bottom; strawberry and marmalade. Wored out very very good! I liked the marmalade best and DH liked the strawberry best. I will try the apricot next time and our grandson and his wife loved them both and wanted the recipe. Thanks for posting this keeper!!

Derf May 19, 2007

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