In bowl, whisk together flour, parsley & salt. Using pastry blender or 2 knives, cut in butter until mixture lookes like fine crumbs. Stir in cheese.
Add water, 1 tbsp (15ml) at a time, tossing with fork until dough starts to clump together and adding more water (up to 1 tbsp (15ml), if necessary.
Take dough & wrap in plastic wrap and refrigerate for 30 mins. (Make-ahead: refrigerate for up to 2 days or overwrap in foil & freeze for up to 1 month)
Divide dough into 36 pieces & roll into balls.
Place each ball into 1 1/2-inch (4cm) tart cup, pressing onto bottom & up sides. Prick bottoms with fork.
Spoon about 1/2 tsp (2ml) of Rootham Tangy Red Pepper Jelly, or any Rootham product mentioned above, into each cup & bake in pre-heated 375F (190C) oven until golden - 15-20 mins.
Let cool on rack for 5 mins. Remove tartlets from pan & place on rack to cool.
Make ahead: Bake tartlets may be loosely covered & stored, at room temperature, for up to 8 hours or freeze, in layers separated by wax paper, in rigid airtight container for up to 2 weeks. Let come to room temperature to serve.
Variation: Reduce jelly by half & add 1/2 tsp (2ml) soft goat cheese & pecan half to each tartlet before baking.