Fruit Tarts

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Fruit Tarts
Categories: Cheese, Fruits, Pies
Yield: 4 servings

MMMMM---------------------CHEESE TART SHELLS--------------------------
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour

MMMMM--------------------------FILLING-------------------------------
2 Navel Oranges;Peel & Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb Lemon Juice
3/4 c Cheddar; Sharp, Shredded

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.

MMMMM