Ingredients
-
-
1/2
-
5
-
1 1/2
-
-
2
-
1
-
1/4
-
5
-
1/8
-
1/2
-
1
-
3/4
-
-
Directions
Fruit Tarts,,If not for the shells tasting like a cheez-it cracker this would have been a five-star. The filling was wonderful and I’ll be making it again but using a regular tart crust. I did omit the grated cheese topping. TFS
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Steps
|
1
Done
|
Cheese Tart Shells: |
|
2
Done
|
Combine the Shortening and Cheese Spread in a Medium Bowl. |
|
3
Done
|
Cut Flour Into the Cheese Mixture With Two Knives Until Well Blended. |
|
4
Done
|
Shape Into a Roll 1 1/4-Inch in Diameter and 12 Inches Long. |
|
5
Done
|
Wrap Completely in Waxed Paper or Plastic Wrap. |
|
6
Done
|
Refrigerate For 1 Hour or Longer. |
|
7
Done
|
Preheat Oven to 375 Degrees F. |
|
8
Done
|
Remove the Dough from the Refrigerator and Unwrap. |
|
9
Done
|
Slice 1/8-Inch Thick. |
|
10
Done
|
Using 12 (2 3/4-Inch) Muffin Cups or 3-Inch Tart Pans, Place 1 Slice of Dough in the Bottom of Each. |
|
11
Done
|
Overlap 5 Slices Around the Outside of Each. |
|
12
Done
|
Gently Press Together. |
|
13
Done
|
Pierce the Bottoms and Sides With a Fork. |
|
14
Done
|
Bake 18 to 20 Minutes in the Preheated Oven Until Lightly Browned. |
|
15
Done
|
Cool in the Pans on a Rack and Gently Remove the Shells When Cold to the Touch. |
