FRESH STRAWBERRY TARTS

FOR THE CRUST:
1 Pillsbury refrigerated pie crust, softened as directed on package (from 15-ounces package)
3/4 teaspoon sugar
FOR THE FILLING:
2 1/2 cups sliced strawberries*
1/2 cup purchased strawberry glaze**
6 tablespoons hot fudge ice cream topping, heated***
1/3 cup frozen whipped topping, thawed

TO PREPARE THE CRUST:
Heat oven to 450 degrees F. Spray back of muffin pan with nonstick cooking spray.

Remove pie crust from pouch. Unfold crust; press out fold lines. Sprinkle crust with sugar; press in lightly. Cut 6 rounds of crust with 4-inch round cookie cutter or trace 6 rounds with top of large plastic glass and cut out with a knife. (Piece scraps slightly for 6th round.)

Fit rounds, sugared side up, alternately over backs of sprayed muffin cups. Pinch 5 equally spaced pleats around sides of each cup. Prick each pastry generously with fork.

Bake at 450 degrees F for 5 to 7 minutes or until lightly browned. Cool 5 minutes.

Carefully remove from muffin cups. Cool 30 minutes or until completely cooled.

TO PREPARE THE FILLING:
Meanwhile, in large bowl, combine strawberries and glaze; stir gently to mix. Refrigerate 30 minutes or until thoroughly chilled.

Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Top each with whipped topping.

*Raspberries can be used in place of the strawberries.

**Look for strawberry pie glaze in jars near the produce section of the grocery store.

***Hot fudge ice cream topping is much thicker than chocolate flavored syrup. It works best in this recipe.

Makes 6 tarts
Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002