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.
Fresh Fruit Tarts
- Prep Time 30 min
- Total 60 min
- Ingredients 4
- Servings 10
Ingredients
Crust
Filling
- 5 cups fresh fruit (blueberries, sliced strawberries and/or bananas)
- 1 jar (16 oz) strawberry glaze
- 1/2 cup frozen (thawed) whipped topping
Instructions
-
Step1Heat 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.
-
Step2Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
-
Step3Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
-
Step4Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
-
Step5Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.
Nutrition
260
Calories
11g
Total Fat
2g
Protein
39g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Tart
- Calories
- 260
- Calories from Fat
- 90
- 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
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