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Mini Fruit Tarts Recipe


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     Mini Fruit Tarts

Category   Desserts - Breads
Sub Category   None

1 refrigerated pie crust, softened as directed on box
5.1 oz box vanilla instant pudding and pie filling
1 cup fresh blueberries
6 oz carton fresh raspberries

Preheat oven to 450 degrees. Unroll pie crust on work surface. Cut 6 rounds from crust, using a 4-inch cookie cutter. Coat the back of a 12- cup muffin pan with cooking spray. Fit rounds alternately over backs of muffin cups. Pinch 6 pleats around the side of each pastry cup; prick crusts with a fork. Bake 5 to 7 minutes or until golden; cool 5 minutes. Remove shells from muffin cups; cool completely. Prepare pudding mix as directed on package. Fill tart shells with pudding. Refrigerate 30 minutes. Top tarts with blueberries and raspberries. Pack individual tarts in airtight containers, and keep chilled.

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