Fresh Fruit Tarts

  • Prep 30 min
  • Total 60 min
  • Ingredients 4
  • Servings 10
Fresh Fruit Tarts

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Tart
Calories
260
Calories from Fat
90
% Daily Value
Total Fat
11g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
210mg
9%
Potassium
190mg
5%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
9%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
0%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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