Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Vegetable shortening
5 oz Jar American cheese spread
1 1/2 c Unbleached flour
2 Navel oranges -- peel & section
8 1/4 oz Can crushed pineapple
1/4 c Sugar
5 ts Corn starch
1/8 ts Salt
1/2 c Orange juice
3/4 c Sharp cheddar -- shredded
1 tb Lemon juice
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" in diameter and 12" long.
Wrap completely in waxed paper or plastic wrap.
Refrigerate for 1 hour or longer. Preheat oven to 375°F. Remove the
dough from the refrigerator and unwrap. Slice 1/8" thick. Using
twelve (2-3/4") muffin cups or 3" 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 tb cheddar cheese.
