Fruit Tarts

Fruit tarts with cheese pastry shells are straight out of the cheddar-meets-apple-pie school of mid-century American baking, where cheese and fruit happily share a plate. The shell is where this one differs from every other fruit tart. It uses American cheese spread cut into flour and shortening, shaped into a log, then chilled and sliced into discs that overlap inside muffin tins to form the tart cups. Think cheese crackers disguised as pastry.

The filling is a bright citrus-pineapple pastry cream. Reserved pineapple syrup, orange juice, and lemon juice thicken on the stove with sugar and cornstarch until glossy and bubbling, then orange segments and crushed pineapple fold in. A full hour of chill in the fridge sets the filling properly before it gets spooned into the cool baked shells.

The signature finish is a sprinkle of sharp aged cheddar right across the top of each tart. That tangy cheese against the sweet fruit is the whole point. Don’t skip it.

Kitchen Tips

• Chill the cheese-pastry log at least a full hour. Soft dough won’t slice cleanly into the thin rounds needed for the tart walls.
• Prick the shells thoroughly with a fork before baking. This keeps them flat and prevents the sides from puffing off the muffin tin walls.
• Cool the shells completely in the pan. They are tender when warm; cold shells release cleanly without cracking.
• Fill the tarts right before serving. Fruit pastry cream softens the crust over time, so assemble within an hour or two of eating.

Variations

• Cream cheese swap: Replace the American cheese spread with cream cheese for a less processed, tangier shell.
• Berries: Swap the pineapple filling for strawberries or raspberries cooked down with a little sugar and cornstarch.
• Blue cheese topping: Crumble a little blue cheese over instead of cheddar for an even bolder sweet-savory finish.