Preparation Steps
- Preheat the oven to 350F.
Lightly grease the cups of the mini muffin pans, unless youre using non-stick pans.
- In a medium bowl cream together the blue cheese and butter.
Add the flour and use your hands to bring the dough together in the bowl.
- Divide the dough into 30 pieces and roll into balls.
(If you prefer a more delicate shell, divide the dough into 36 pieces.
)- Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.
- Bake for 15 minutes, until golden brown.
Cool in pans for 5 minutes.
Remove shells to a wire rack to finish cooling.
- Store cooled shells in an airtight container until ready to use.
(They freeze well too.
Bake frozen shells for 8 minutes at 325F before filling.
)- Spoon jam into cooled tartlet shells.
Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.