Fresh fruit tarts

Yield: 1 servings

Measure Ingredient
1 pack Refrigerated pie crusts; (18 oz)
1 teaspoon Flour
5 cups Assorted fruit; (blueberries,
\N \N ; strawberries,
\N \N ; bananas)
1 \N Jar strawberry glaze; (18 oz)
½ cup 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 ½ cup fruit mixture into each tart shell. Top with whipped topping. Yield: 10 tarts.

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