Name: Fresh Fruit Tarts
Ingredients: 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

Some well-meaning counselors may say that you need to “forgive God” for the things you have endured. Yet never in Scripture are we asked to forgive God. God has not wronged us. God is ultimately the only truly wronged party, as He is the only One who is truly innocent. It is we who have sinned against Him. In His graciousness, He has chosen to pay the penalty for our sins Himself and save us. If you are holding on to anger against the Lord, let His grace melt your bitterness. Only in submission to Him will you find peace.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Fruits		Barbara2	1	servings

INGREDIENTS

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

INSTRUCTIONS

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.
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