Fresh Fruit Tarts

These attractive individual tart shells are created with an ordinary muffin pan. Rounds of pie pastry are draped over the back of muffins cups and pinched to make the pleats.

  • prep time 30 min
  • total time 60 min
  • ingredients 4
  • servings 10

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

5
cups fresh fruit (blueberries, sliced strawberries and/or bananas)
1
jar (16 oz) strawberry glaze
1/2
cup frozen (thawed) whipped topping
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Tart
    Calories
    260
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    210mg
    210%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    2g
    2%
      Sugars
    15g
    15%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    35%;
    Calcium
    2%;
    Iron
    0%;
    Exchanges:
    1 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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