Fruit Tarts

Total Time: 2 hrs 20 mins

Ingredients

• Servings: 4
• 1/2 cup vegetable shortening
• 5 ounces american cheese spread, 1 jar
• 1 1/2 cups unbleached flour
• 2 navel oranges, peel & section
• 1 (8 1/4 ounce) can pineapple, crushed
• 1/4 cup sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 3/4 cup cheddar cheese, sharp, shredded

Recipe

• 1 cheese tart shells:
• 2 combine the shortening and cheese spread in a medium bowl.
• 3 cut flour into the cheese mixture with two knives until well blended.
• 4 shape into a roll 1 1/4-inch in diameter and 12 inches long.
• 5 wrap completely in waxed paper or plastic wrap.
• 6 refrigerate for 1 hour or longer.
• 7 preheat oven to 375 degrees f.
• 8 remove the dough from the refrigerator and unwrap.
• 9 slice 1/8-inch thick.
• 10 using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each.
• 11 overlap 5 slices around the outside of each.
• 12 gently press together.
• 13 pierce the bottoms and sides with a fork.
• 14 bake 18 to 20 minutes in the preheated oven until lightly browned.
• 15 cool in the pans on a rack and gently remove the shells when cold to the touch.
• 16 filling:
• 17 cut each orange section into 3 pieces and set aside.
• 18 drain the pineapple, reserving the syrup.
• 19 combine the pineapple syrup, orange juice, and lemon juice in a saucepan.
• 20 stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles.
• 21 stir in the orange pieces and pineapple.
• 22 refrigerate for at least 1 hour.
• 23 spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 tbls of the cheddar cheese.
• 24 refrigerate until serving time.