Fruit Tarts

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Servings: 4 Difficulty: Advanced
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Sweet and tangy citrus tarts with a buttery shortcrust pastry shell and creamy cheese filling.
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Fruit Tarts

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 692.7

Description

These delightful Fruit Tarts feature a crisp, buttery pastry shell made with vegetable shortening and a unique, creamy filling of American cheese spread and sharp cheddar. The richness of the cheese base is perfectly balanced by the bright, fresh acidity of navel oranges and sweet crushed pineapple. This recipe transforms simple pantry staples into an elegant dessert that feels both homemade and sophisticated. The combination of texturesfrom the flaky crust to the juicy fruit segmentscreates a satisfying bite every time. Ideal for afternoon tea, holiday gatherings, or as a special treat for weekend brunch, these tarts are sure to impress guests and family alike.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. In a medium bowl, combine the vegetable shortening and American cheese spread.
  3. Add the flour and salt to the cheese mixture. Cut the flour into the mixture using a pastry cutter or fork until it resembles coarse crumbs.
  4. Gently press the dough together until it forms a cohesive ball.
  5. Divide the dough into four equal portions. Press each portion into a tart pan or muffin tin cup, ensuring the dough covers the bottom and sides evenly.
  6. Pierce the bottoms and sides of the pastry shells with a fork to prevent puffing.
  7. Bake the shells for 18 to 20 minutes, or until lightly browned and firm.
  8. Remove from oven and cool completely in the pans on a wire rack.
  9. While shells cool, peel the navel oranges and cut each section into three small pieces. Set aside.
  10. Drain the crushed pineapple well, reserving any juice if needed for moisture, but generally using it dry for the filling base.
  11. In a small saucepan, combine the sugar, cornstarch, reserved pineapple juice (if any), orange juice, and lemon juice. Whisk over medium heat until thickened and bubbly.
  12. Stir the shredded sharp cheddar cheese into the hot fruit mixture until melted and smooth.
  13. Fold the cut orange segments and drained pineapple into the cheese sauce gently.
  14. Spoon the fruit and cheese filling into the cooled tart shells.
  15. Chill briefly to set before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 692.7kcal
% Daily Value *
Total Fat 72.5g112%
Saturated Fat 36.5g183%
Cholesterol 108.8mg37%
Sodium 401.2mg17%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.0g0%
Sugars 2.2g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pastry shells can be made ahead of time and stored in an airtight container for up to 3 days.

For a gluten-free version, substitute the unbleached flour with a gluten-free all-purpose baking blend.

If the filling seems too loose, increase the cornstarch slightly or cook the fruit mixture longer to reduce excess liquid.

Serve these tarts slightly chilled for best texture and flavor contrast.

Ensure the pastry shells are fully cool before adding the filling to prevent sogginess.

Keywords: fruit, tarts, orange, pineapple, pastry, cheese, dessert, shortening, chardonnay, citrus, american, baking, homemade, sweet, shell, filling, snack, brunch, vegetarian
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