FRESH STRAWBERRY TARTS

Delicious Summer treat. Recipe from HoosierHomemade.com. Adapted from Pillsbury

Ingredients

• 1 box refrigerated pie crusts {or make your own}
• Sugar for sprinkling on crust
Filling
• 2 1/2 cups fresh strawberries, sliced thin
• 1/2 cup strawberry glaze
• Hot Fudge Ice Cream Topping, optional
• Whipping Cream or Frozen Whipped Topping, thawed

Instructions

Tarts
1. Remove pie crust from packaging and let softened according to directions on box
2. Roll out and sprinkle with sugar
3. Using a 4 inch round cookie cutter, cut pie crust
4. Preheat oven to 400 degrees, and spray the bottom of a muffin pan {you will use every other cup} with non-stick cooking spray
5. Fit rounds, sugared side up, alternating over the cups. Pinch together sides around each cup and prick generously with a fork.
6. Bake 5-7 minutes or until golden brown. Cool 5 minutes, remove from muffin pan and cool completely.
Filling
7. Slice strawberries and fold in glaze. Refrigerate for about 30 minutes.
8. Just before serving, add 1 tablespoon hot fudge topping {if desired}, spoon in strawberries.
9. Top with whipped topping or whipping cream

Notes

Liz says...If you don't have a cookie cutter 4 inches, use a cup or glass, that's what I did.

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http://hoosierhomemade.com/fresh-strawberry-tarts/