Fruits Tarts
Submitted by mystik_drgn
Fruit tarts with cheddar cheese pastry shells filled with pineapple and orange curd. A vintage sweet-and-savory dessert where sharp cheddar meets tropical citrus.
YIELD
4 servingsPREP
1 hrsCOOK
30 minREADY
2 hrsThese fruit tarts are a retro sweet-savory crossover that sounds odd on paper and kills at the potluck. Cheddar cheese pastry shells get filled with a pineapple-orange curd and finished with a sprinkle of shredded cheddar on top. If you’ve ever had apple pie with a slice of cheese, you already know the magic.
The pastry is the star. American cheese spread and shortening get cut into flour, shaped into a log, chilled, then sliced and pressed into muffin cups like little patchwork shells. The overlapping slices create the classic ruffled edge without needing to roll or crimp pastry.
The filling is essentially a stovetop fruit curd thickened with cornstarch. Crushed pineapple and orange sections get bound in a glossy citrus custard that sets up in the fridge. The cheese on top is a must because it bridges the sweetness with a salty, sharp bite.
Pro Tips
- Chill the dough log at least an hour, longer is better. Warm dough tears when sliced thin.
- Use sharp aged cheddar for the topping, not mild. You want distinct cheese flavor punching through the fruit.
- Prick the pastry shells well before baking so they don’t puff up and lose their cup shape.
- Assemble tarts no more than 4 hours before serving. The shells soften once filled.
Variations
Ingredients
Directions
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 1¼ 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℉ (190℃).
Remove the dough from the refrigerator and unwrap.
Slice ⅛ inch thick.
Using 12 (2 ¾ 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.
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