Categories: Cheese, Fruits, Pies 
      Yield: 4 servings 
  
-----------------------------CHEESE TART SHELLS----------------------------- 
    1/2 c  Vegetable Shortening 
      5 oz American Cheese Spread;1 Jar 
  1 1/2 c  Unbleached Flour 
 
----------------------------------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.