Tarts with Pepper Jelly Glaze

Instructions

1. In a bowl, add flour, sugar, and salt. Stir to combine.
2. Cut butter into cubes and add to the flour.
3. With a pastry fork, work in the butter until it is pea sized. You can also use a food processor and pulse until you get the same results.
4. Add water and press together until the dough forms a ball.
5. Cut the ball in half, wrap each half and chill dough for 30 minutes.
6. On a floured surface, roll out one dough half into a 10 inch tall x 13 inch wide rectangle.
7. Trim all sides so you have straight, clean edges. Set aside trim to be rolled later.
8. Cut into EIGHT, 2 1/2 inch wide x 4 inch tall rectangles.
9. Place a tablespoon measure of Palmetto Cheese in the center of FOUR tarts. These will be the bottoms. Spread out the pimento cheese slightly, but leave 1/2 inch border.
10. With your finger, spread a little water around the border. This will help seal the top and bottom together.
11. Place the unfilled top piece over the cheese and press around the border with your finger.
12. With a fork, press down around the edges to seal in the cheese. Poke four sets of holes in the top of the tart.
13. Place tart on a sheet pan with parchment paper or lightly greased.
14. Continue to roll and fill the remaining dough...including the trimmed dough.
15. Microwave pepper jelly for 30 seconds to make it easier to spread and brush the tops of the tarts.
16. Bake at 350F for 25 minutes.
17. Let stand for 10 minutes before serving.