Total Time
35mins
Prep 20 mins
Cook 15 mins

These may be frozen and reheated. source: Farm Journal Country Cookbook

Ingredients Nutrition

Directions

  1. To make pastry shells, mix flour, salt and cornmeal. Cut in shortening. Stir in grated cheese. Sprinkle water over mixture, tossing with fork until pastry is uniformly dampened.
  2. Roll to about 1/8 inch thickness on lightly floured surface. Cut in 2 inch circles. press pastry circles into tiny tart cups, ruffling edges. Bake in hot oven (400 degrees) 13 minutes.
  3. Combine filling ingredients in a double boiler; heat until cheese melts. Spoon into cornmeal tarts.
  4. To freeze:.
  5. Place tarts close together in a disposable aluminum foil pan. Freeze until firm; cover tightly with plastic wrap, then with aluminum foil. Seal foil to edges of pan securely with freezer tape.
  6. To Serve:.
  7. Remove foil and plastic wrap and bake unthawed in hot oven (400 degrees) 15 to 20 minutes.

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