Ingredients for Fruit Tarts
- Vegetable Shortening
- American Cheese Spread
- Unbleached Flour
- Navel Oranges
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Salt
- 1/2 cup orange juice
- 2 tablespoons lemon juice
- 1/2 cup shredded sharp cheddar cheese
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How to Make Fruit Tarts
- **Make the Cheese Tart Shells:** In a medium bowl, cream together the 1 cup shortening and 8 ounces softened cream cheese until smooth.
- Cut in 2 1/2 cups of all-purpose flour using two knives or a pastry blender until the mixture resembles coarse crumbs.
- Shape the dough into a 1 1/4-inch diameter roll, about 12 inches long.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Unwrap the dough and slice it into 1/8-inch thick rounds.
- Press one round into the bottom of each of 12 muffin cups or 3-inch tart pans.
- Overlap 5 more slices around the outside of each tart shell to create a fluted edge.
- Gently press the edges together to seal.
- Prick the bottoms and sides of the shells with a fork.
- Bake for 18-20 minutes, or until lightly golden brown.
- Let the shells cool completely in the pans on a wire rack before removing.
- **Make the Fruit Filling:** Cut each segment of 2 large peeled oranges into 3 pieces and set aside.
- Drain a 20-ounce can of crushed pineapple, reserving 1/2 cup of the juice.
- In a medium saucepan, combine the reserved pineapple juice, 1/2 cup orange juice, and 2 tablespoons lemon juice.
- Whisk in 1 cup of sugar and 1/4 cup cornstarch until smooth.
- Stir in 1/4 cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute.
- Stir in the orange pieces and drained pineapple.
- Remove from heat and let cool completely. Refrigerate for at least 1 hour to allow the filling to set.
- Spoon the chilled fruit filling into the cooled tart shells.
- Sprinkle each tart with about 1 tablespoon of shredded sharp cheddar cheese.
- Refrigerate until serving time.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
108g
Fat
143g
Carbs
27g
