15 oz. pkg. Pillsbury all-ready pie crusts
1 tsp. flour

5 c. assorted fresh fruit
16 oz. jar strawberry glaze
1/2 c. whipped topping

1. Allow both crust pouches to stand at room temperature 15-20 minutes. Heat oven to 450 degrees. Remove crusts from pouches; unfold and remove plastic sheets. Sprinkle flour over crusts. Using fluted round cookie cutter, cut five 4 inch circles from each crust. Fit circles, floured side down, over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each crust generously with fork. Bake at 450 degrees for 9-13 minutes or until golden brown. Cool completely; remove from muffin cups.

2. In large bowl, combine fruit and strawberry glaze. Refrigerate until thoroughly chilled. Before serving, spoon 1/2 cup fruit mixture into each cooled crust; top with whipped topping. Makes 10 tarts.