Categories: Cheese/eggs, Fruits, Pies 
      Yield: 4 servings 
  
-----------------------------CHEESE TART SHELLS----------------------------- 
    1/2 c  Vegetable Shortening            1 1/2 c  Unbleached Flour 
      5 oz American Cheese Spread;1 Jar   
 
----------------------------------FILLING---------------------------------- 
      2 ea Navel Oranges;Peel & Section      1/8 ts Salt 
  8 1/4 oz Pineapple; Crushed, 1 Cn          1/2 c  Orange Juice 
    1/4 c  Sugar                               1 tb Lemon Juice 
      5 ts Cornstarch                        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.