These small tarts filled with orange sauce add a wonderful color to any fall occasion.

Tart Shells

2 cups all-purpose flour
4-5 tablespoons cold water
½ cup shortening
½ cup butter, chilled
Pinch of salt

Mix together flour and salt.  With a pastry blender, cut the butter and shortening into flour until mixture resembles coarse meal.  Add cold water, a little at a time, until the mixture is moist enough to form a ball.  So not over mix.  Cover and chill for 15 minutes.

Preheat oven to 350 F.  On a floured surface, roll pastry out with a rolling pin.  Grease mini-muffin tins.  Cut pastry into 3-inch circles and press each circle into a mini-muffin cup.  Bake for 8-10 minutes.  Cool completely.

Filling

¾  cup sugar
2 ½ tablespoon cornstarch
2 tablespoons butter
1/8 tablespoon salt
2 tablespoons lemon juice
1 medium can mandarin oranges
½ cup fresh orange juice
½ cup water
1 6 ounce bag semi-sweet chocolate morsels (melted)
1 tablespoon orange zest

In a small sauce pan, combine sugar, cornstarch, and salt.  Gradually stir in orange juice and ½ cup water over medium heat.  Bring mixture to boiling and continue for 1 minute.  Remove from heat.  Stir in orange zest, lemon juice, and butter.  Cool.

Fill each shell with 1 tablespoon of mixture, top with 1 orange section and drizzle water over the top.  Makes about 48 tarts.
 

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