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

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