| 1. | Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust. |
| 2. | Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork. |
| 3. | Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups. |
| 4. | Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes. |
| 5. | Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping. |