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Fresh Fruit Tarts

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Fresh Fruit Tarts
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 10
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These attractive individual tart shells are created with an ordinary muffin pan. Rounds of pie pastry are draped over the back of muffins cups and pinched to make the pleats.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

5
cups fresh fruit (blueberries, sliced strawberries and/or bananas)
1
jar (16 oz) strawberry glaze
1/2
cup frozen (thawed) whipped topping

Directions

  • 1 Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.
  • 2 Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
  • 3 Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
  • 4 Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  • 5 Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
260
(
Calories from Fat
90
)
Daily Value
Total Fat
11g
16%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
5mg
2%
Sodium
210mg
9%
Potassium
190mg
5%
Total Carbohydrate
39g
13%
(
Dietary Fiber
2g
9%
,
Sugars
15g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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