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Fruit
Tarts ( other recipes on : http://www.epicurus.com/
)
- 1/2
cup vegetable shortening
- 5
oz american cheese spread; 1 jar
- Unbleached
flour ---------filling--
- 2
each navel oranges; peel & section
- 8
1/4 oz pineapple; crushed, 1 cn
- 1/4
cup sugar
- 5
teaspoon cornstarch
- 1/8
teaspoon salt
- 1/2
cup orange juice
- 1
teaspoon lemon juice
- 3/4
cup 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.
Yield: 4 servings
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