Fruit tarts are a classic in many kitchens around the world, especially in Latin America. Their preparation and consumption date back several generations, being a dessert that combines the freshness of fruit with the crunchy texture of a traditional base or pastry. In countries like Mexico, Argentina, and Colombia, fruit tarts are very popular, although they may have different names depending on the region; in some places they may be called fruit tartlets, small pies, or simply tarts, but they always retain their essence as a light and colorful dessert. The origin of these delights is found in European pastry, which was adapted and enriched with local fruits, giving rise to the varieties we know today.
Furthermore, the variety of fruits used for the filling depends on the season and availability in each country, allowing each family and region to give it their special touch. The fruit tart has transcended borders, becoming a symbol of celebration and a perfect companion for family gatherings and special events.
How to Make Fruit Tarts
Ingredients: Vegetable Shortening, Cream Cheese, Unbleached Flour, Navel Oranges, Pineapple, Sugar, Cornstarch, Salt, Orange Juice, Lemon Juice, Cheddar Cheese.
Cheese tartlet molds:
Combine the shortening and cream cheese in a medium bowl.
Incorporate the flour into the cheese mixture using two knives until well mixed.
Form a roll 3 cm in diameter and 30 cm long.
Wrap completely in wax paper or plastic wrap.
Refrigerate for 1 hour or more.
Preheat the oven to 190 degrees C.
Take the dough out of the refrigerator and remove the wrapping.
Cut into slices 0.3 cm thick.
Using 12 muffin tins or 8 cm tartlet molds, place 1 slice of dough in the bottom of each.
Overlap 5 slices around the edge of each mold.
Press gently to join them.
Prick the bottom and sides with a fork.
Bake for 18 to 20 minutes in the preheated oven until lightly golden.
Cool in the molds on a rack and gently remove the tartlets when cool to the touch.
Filling:
Cut each orange segment into 3 pieces and set aside.
Drain the pineapple, reserving the syrup.
Combine the pineapple syrup, orange juice, and lemon juice in a saucepan.
Add the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles.
Incorporate the orange pieces and pineapple.
Refrigerate for at least 1 hour.
Place the cold filling in the baked tartlets and sprinkle about 1 tablespoon of cheddar cheese around each one.
Refrigerate until ready to serve.
