3 tbsp. brown sugar, firmly packed
1/4 c. butter, softened
3 tbsp. molasses
1 egg
1 1/2 c. all-purpose flour
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt

FILLING:

2 sm. red apples, cut into bite-sized pieces
2 kiwi fruit, peeled & sliced
1 can (11 oz.) mandarin oranges, drained

TOPPING:

1 c. whipping cream
1/4 tsp. cinnamon
2 tbsp. honey

In a large bowl, beat brown sugar and butter until light and fluffy. Add molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, ginger, allspice and salt; mix well. If necessary, chill for easier handling.

Heat oven to 350 degrees. Grease back sides of 10 muffin cups. On lightly floured surface, roll dough to 1/8 inch thickness. Cut dough with 4 inch, fluted, round, floured cookie cutter or knife and paper pattern. Reroll dough scraps for more rounds. Form over backs of prepared muffin cups, pleating to fit snugly. Bake 10 minutes or until firm. Remove from muffin cups; cool on wire rack.

In small bowl, combine filling ingredients; spoon into cooled tart shells. In a small bowl, beat topping ingredients until soft peaks form. Spoon over fruit. Best if filling and topping are put in shells just before serving. Yields 10-12 tarts.