1 (17 1/4 oz.) pkg. frozen puff pastry, thawed
1 (21 oz.) can cherry or peach filling or topping
Whipped topping (optional)

Remove puff pastry sheets. Cut each sheet into 9 (3 inch) squares. Place squares in muffin cups, pressing gently to form cup shape. Fill each cup with 2 tablespoons fruit filling. Bake in preheated 350 degree 20-30 minutes or until golden. Remove from pan and cool completely. To serve, top with whipped topping. Makes 18 tarts.