Bacon Cheddar Cherry Tarts

Dough:
2 1/2 cups flour (I use my gluten free flour blend) (see recipe below)
1/3 cup shredded cheddar cheese
1 TBS Door Country Mustard
1 tsp salt
2 sticks cold butter (cut into 1 TBS pieces)
7 TBS ice cold water

Directions:
1.  Add all ingredients for dough into food processor.  Pulse until all incorporated and forms a ball.
Remove and place on flour surface.  Roll between 1/8 and 1/4 inch.  With approx. 3 inch round cookie cutter, cut into 12 rings.  Place each ring into well of cupcake tin, sprayed with cooking spray.



Filling:

3 strips bacon, fried and chopped
1/4 cup chopped walnuts
1/3 cup cherry filling
1/2 cup sharp cheddar cheese, shredded.   (I used a good cheese)
1 TBS Door Country Mustard

Directions:

1.  Preheat oven to 375 (this is for gluten free dough).  (If using regular wheat dough 350 degrees)
2.  In medium size bowl mix all ingredients.  Place approx. 1/2 tsp in center of each piece of dough in cupcake well.
3.  Bake for approx. 20 or until starts to brown.
4.  Let cool.  Cover top with powdered sugar.  Serve with a cup of your favorite Door Country Coffee.