1 pk Refrigerated pie crusts; (18
-oz)
1 ts Flour
5 c Assorted fruit;
-(blueberries,
; strawberries,
; bananas)
1 Jar strawberry glaze; (18
-oz)
1/2 c Frozen whipped topping;
-thawed
Allow both pie crusts to stand at room temperature for 20 minutes. Heat
oven to 450 degrees. Remove crusts from pouches. Unfold crusts; remove
plastic sheets. Sprinkle flour over crusts. Using 4-inch round cutter cut 5
rounds from each crust; discard scraps. Fit rounds, floured side down, over
backs of 5 ungreased muffin cups. Pinch 5 equally spaced pleats in dough
around sides of each cup. Generously prick crusts with fork. Bake at 450
degrees for 9 to 13 minutes or until light golden brown. Cool completely;
remove from muffin cups. In large bowl, combine fruit and strawberry glaze.
Refrigerate until thoroughly chilled. Before serving, spoon 1/2 cup fruit
mixture into each tart shell. Top with whipped topping. Yield: 10 tarts.
Yields
1 servings