Fruit Tart

This recipe can be made in a flash if you use prepared ingredients. BUT it is delicious if it is all homemade.

2 pie crust

5 cups fresh fruit(berries, cut up peaches)

16 oz strawberry glaze*

1/2 cup whipped topping**

    Heat oven to 450F. With a round fluted cookie cutter, cut ten 4-inch rounds from pie crust. Place rounds on the backside of a muffin tin. Pinch 5 equally spaced pleats on the side of each crust. Prick each pastry with a fork, generously.

    Bake for 9 to 13 minutes or until lightly brown. Cool about 30 minutes or until completely cooled. Remove from tins.

    While they cool, combine fruit and glaze in a large bowl. Refrigerate until completely cool, about 30 minutes.

    Just before serving spoon in 1/2 cup fruit mixture into each tart shell. Then top with topping.

*Glaze

    1 1/2 cups sugar 

    3 T cornstarch

    1 pkg strawberry jello

    3 pints strawberries, hulled and halved

    Put 1 1/2 cups water, sugar, cornstarch and jello in a saucepan. Stir and bring to a boil. Cook until it starts to thicken, then remove from heat.

    **whipping cream