Fresh Fruit Tarts

(27)
  1 reviews
  • 30 min prep time
  • 60 min total time
  • 4 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 3 Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
  4. 4 Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  5. 5 Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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