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Bite-Size Fruit Tarts

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  • Complexity: easy


  • 1 package refrigerator Pie Crust
  • Assorted fruit jams and jellies


  1. Warm pie crust to room temperature and then unroll on clean cool surface (marble if available). Roll dough out to about a 12-14 circle. Take a 2 inch cutter and cut out dough disks (1 sheet yields about 24 disks). Place disks into sprayed mini muffin tin, pressing them gently into tin.

  2. Fill cups with jam of choice, filling no more than half full (they can bubble over and create a big mess). Cook in a preheated 400 degree oven for 8 – 10 minutes. The dough cups should be golden brown.

  3. Let cool in pan for several minutes then remove to wire rack for complete cooling. Some good choices include mincemeat, orange marmalade, lemon curd (homemade of course), seedless red raspberry, apple butter, and strawberry jelly (not preserves). Sugar free jams and jellies do not usually work well but the fun of cooking is in the experimentation.

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