Rootham’s Red Pepper Jelly Tarts
If necessity is the mother in invention, then pending company and limited time sire recipes — some of which are actually worth sharing. One of my favourite spontaneous creations uses Rootham’s Tangy Red Pepper Jelly. I’d been given a jar as a hostess gift, and with nothing at hand but frozen tart shells, some dairy products and a flash of inspiration, whipped up a batch of tarts. I’ve been making them for special occasions ever since.
Recently, I had the pleasure of interviewing Marilyn Rootham, founder of Rootham Gourmet Preserves, for an article. I took an instant liking to her. How could I not? The province’s most successful preserves maker openly admits to her share of culinary disasters. While her Quince Jam and Meyer Lemon Marmalade merely failed to sell, I nearly bowed at her feet when she confessed her best-selling Black Pepper Lime Chutney started out as peach salsa. Now that’s gastronomic ingenuity.
Perhaps I was merely tuning into Rootham’s innovative vibrations when I invented this quick and easy recipe. With any luck it will inspire you to raid the cupboards and make something special — with or without imminent company.
Red Pepper Jelly Tarts
Printable recipe
Ingredients
- 1/4 cup Rootham’s Tangy Roasted Red Pepper Jelly
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1 egg
- 18 raw tart shells
Instructions
- Preheat oven to 400F
- Blend all ingredients together with a wooden spoon.
- Fill raw tart shells 2/3 full.
- Bake for 15 to 20 minutes.
- Serve warm.