CHEESE, CRABAPPLE, ALMOND TARTS
(Makes 12 servings)
12 mini tart shells
1/4 cup (60 ml) almond slices
1/4 cup (60 ml) shredded cheddar cheese
2 tablespoons (30 ml) hot pepper jelly or Appleflats spicy crabapple jelly
Pre-cook the tart shells according to package instructions. Set aside.
Add almond slices to a frying pan heated over medium heat.
Stir and toss the almond slices until browned. To prevent bitterness, do not overcook. Set aside.
Place 1 teaspoon of cheese in each tart shell. Gently press the cheese into the shell.
Place 1/2 teaspoon of jelly on top of the cheese in each shell.
Preheat the oven to 300° F (148° C). Bake for 5 to 7 minutes or until the cheese is visibly melting under the jelly.
Remove from the oven. Place a teaspoon of almonds on top of the jelly in each tart.
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