Categories: Cheese, Fruits, Pies 
      Yield: 4 servings 
  
      1 x  -----cheese tart shells----- 
    1/2 c  Vegetable shortening 
      5 oz American cheese spread;1 jar 
  1 1/2 c  Unbleached flour 
      1 x  ----------filling----------- 
      2 ea Navel oranges;peel & section 
  8 1/4 oz Pineapple; crushed, 1 cn 
    1/4 c  Sugar 
      5 t  Cornstarch 
    1/8 t  Salt 
    1/2 c  Orange juice 
      1 t  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.