Recipe: Easy Fruit Tarts (using refrigerated pie crusts and strawberry glaze)

EASY FRUIT TARTS

2 packages Pillsbury Refrigerated Pie Crusts, softened (4 single crusts)
10 cups of fresh fruit, prepared and cut
2 jars (16 ounces each) strawberry glaze
whipped topping

Unfold pie crusts and cut 5 round pieces from each crust (20 rounds total). Fit pieces over backs of ungreased muffin cups. Prick pastry with a fork.

Bake at 450 degrees F until light golden-brown. Cool completely then remove from muffin cups.

In a large bowl, combine fresh fruit with strawberry glaze. Refrigerate mixture until chilled.

Just before serving:
Spoon 1/2 cup fruit into each cooled tart shell. Top with whipped topping.

Makes 20
Adapted from source: Pillsbury