| 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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