Recipe

Step 1: Thaw pie shells for 10-15 minutes while preheating oven to 400ºF.

Step 2: Remove one pie shell from foil plate and press it flat onto a floured pastry board. Sprinkle shredded cheese evenly over top. Remove second pie shell from foil, lay on top and flatten gently.

Step 3: With a flour-dusted rolling pin, roll out cheese and pastry “sandwich” to 1/8″ thickness. Using 2″ diameter round cutter, cut out 36 circles. (If baking in batches, circles can be kept in single layer on wax paper-lined baking sheet until pans are ready).

Step 4: Fit pastry circles into bottom and up sides of ungreased mini muffin tins (1-3/4″ diameter). Prick with a fork. Bake 12-14 minutes until puffed and golden. Cool on a rack.

Step 5: To make cranberry salsa, in small food processor, chop orange until peel is in small pieces. Add cranberries and onions; pulse until cranberries are just coarsely chopped, not puréed. Transfer to a bowl; stir in raisins, honey, sugar, ginger, hot sauce and pepper to taste. Cover; chill overnight, or freeze up to 2 weeks.

Step 6: To serve, spoon salsa into cheddar tarts.

Makes 2 cups salsa and about 36 tarts