1/3 c. butter
1 1/2 c. flour
1 (3 oz.) cream cheese
4-5 tbsp. water

Cut butter and cheese into flour, add water. Form into ball. On lightly floured surface, roll 1/8 inch. Cut into rounds, press into pans. Bake at 400 degrees for 12-15 minutes. Cool in pans.

FILLING:

1 (11 oz.) can mandarin oranges, drained
1/4 c. sugar
1/8 tsp. salt
1/4 c. almonds (optional)
1 (8 1/4 oz.) can crushed pineapple
5 tsp. cornstarch
1 tbsp. lemon juice
Few drops almond extract (optional)

Reserve 16 orange sections, chop rest. Drain pineapple; save juice from both. Combine sugar, cornstarch, salt and juice. Cook and stir until thick plus 2 minutes. Cool. Stir in mix of fruit (and nuts if used). Spoon into tartlets and top with orange sections. Serves 24. Comment: Found tarts tricky to hold shape, filling good.