Receta Fresh Fruit Tarts
by Global Cookbook

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Ingredientes

1 x (15-oz) package refrigerated pie crusts or possibly pastry for a double-crust pie
6 c. fresh fruit (combination of thick sliced strawberries, blueberries, seedless grapes, sliced kiwi and liquid removed canned mandarin orange segments)

1 x (16-oz) jar strawberry pie glaze (available in the produce section)
1 c. frzn whipped topping, thawed, or possibly real whipped cream (can be from a can)

Roll out pie crust on lightly floured work surface. Leave it a full 1/4 inch thick, a bit thicker than for a regular pie. With a fluted or possibly plain 4 inch round cookie cutter, cut out 10 rounds, 5 from each crust.
Lift each circle with your fingers and place, floured side down, on top of the ungreased c. of a standard muffin tin which is turned upside down. Healthy pinch 5 proportionately spaced pleats around the c. to adhere the crust to the pan. Prick each pastry shell on the sides and bottom with the tines of a fork. Place muffin tin in refrigerator for 30 min or possibly in freezer for 10 min.
Preheat oven to 425 degrees. Place chilled muffin tin with pastry shells on a larger baking sheet and bake in center of preheated oven 10 to 13 min, till proportionately golden. Don't underbake. Remove from oven and cold 30 min.
Meanwhile, prepare and combine the fruit in large bowl. Pour strawberry glaze over fruit and gently combine with large spatula. Chill 30 min, till thoroughly chilled.
Carefully remove cold pastry shells from muffin tin and place on work surface or possibly flat plate. Just before serving, divide