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  Fruit Tarts
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
1 each -----cheese tart shells-----
1/2 cup Vegetable shortening
5 oz American cheese spread, 1 jar
1 1/2 cup Unbleached flour
1 each ----------filling-----------
2 each Navel oranges, peel & section
8 1/4 oz Pineapple, crushed, 1 cn
1/4 cup Sugar
5 tsp Cornstarch
1/8 tsp Salt
1/2 cup Orange juice
1 tsp Lemon juice
3/4 cup Cheddar, sharp, shredded
Instructions:
CHEESE TART SHELLS: Combine the shortening and cheese spread in a
medium bowl. Cut flour into the cheese mixture with two knives until
well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches
long. Wrap completely in waxed paper or plastic wrap. Refrigerate for
1 hour or longer. Preheat oven to 375 degrees F. Remove the dough
from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2
3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork. Bake
18 to 20 minutes in the preheated oven until lightly browned. Cool in
the pans on a rack and gently remove the shells when cold to the
touch. FILLING: Cut each orange section into 3 pieces and set aside.
Drain the pineapple, reserving the syrup. Combine the pineapple
syrup, orange juice, and lemon juice in a saucepan. Stir in the rest
of the ingredients except the cheddar cheese, and cook, stirring
gently, over medium heat until the mixture thickens and bubbles. Stir
in the orange pieces and pineapple. Refrigerate for at least 1 hour.
Spoon the chilled filling into the baked tart shells and sprinkle
each tart with about 1 Tbls of the cheddar cheese. Refrigerate until
serving time.
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