1 (15 oz.) pkg. All Ready Pie Crusts
5 c. fresh fruit (strawberries, blueberries, raspberries, bananas, etc.)
1 tsp. flour
1 (16 oz.) jar strawberry glaze
1/2 c. frozen whipped topping, thawed

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Heat oven to 450 degrees. Remove crusts from pouches. Sprinkle flour over crusts. Using fluted round cookie cutter, cut 5 (4") circles from each crust. Fit circles, floured side down, over backs of muffin cups. Pinch crust to fit sides of each cup. Prick crusts generously with fork. Bake at 450 degrees for 9 to 13 minutes until lightly browned. Cool; remove from pans.

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