Shrimp Salad Tarts

Name: Shrimp Salad Tarts
Yield: Makes 5 cups
Cuisine: United States
Ingredients: 2 c. sifted flour; Cheese Tart Shells; ½ c. salad oil; 1 tsp. salt; 2 c. chopped cooked shrimp; 1 c. chopped celery; 4 tsp. lemon juice; ⅛ tsp. dry mustard; ¼ c. mayonnaise; ¼ c. dairy sour cream; 1 c. grated Cheddar cheese; 3 tblsp. cold water; 1 medium unpeeled apple, chopped; ½ c. chopped pecans; ¼ c. finely chopped green onions; 1 c. seedless green grapes, cut in halves

Preparation info

Makes
5 cups

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Fruited shrimp salad in pastry shells makes an ideal guest luncheon dish

Ingredients

Cheese Tart Shells
2 c. sifted flour
1 tsp. salt

Americas
United States
Fish course
Pescatarian
Pie

Method

Cheese Tart Shells

Combine flour and salt. Cut in salad oil with pastry blender. Stir in cheese. Add water and toss with fork. Form into smooth ball. Divide in half and roll out each half between waxed paper.

Cut circles to fit over backs of muffin-cup pans. (A 4½" circle fits over medium muffin-cup pan.)
Place each c