Mini Vanilla Custard Fruit Tarts

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Shape Foolproof Philly Pie Crust into a ball; flatten into 2 discs.

3. 3

   Wrap tightly with plastic wrap.

4. 4

   Refrigerate 1 hour.

5. 5

   Roll out dough and fit into 6 (4-1/2-inch) tart pans with removable sides.

6. 6

   Cut off excess dough by rolling pin across top of each pan.

7. 7

   Line tart shells with a piece of buttered aluminum foil; butter side down, and fill foil with dried beans or rice.

8. 8

   Bake 10 min.

9. 9

   Remove beans and foil; prick bottom of shells all over with a fork; bake an additional 15 to 20 min.

10. 10

    or until lightly browned.

11. 11

    Set aside to cool 10 min.

12. 12

    Prepare vanilla pudding with milk according to package directions.

13. 13

    Fill tart shells with vanilla pudding.

14. 14

    Arrange fruit decoratively on top of tarts.

15. 15

    Melt apricot jam with water; brush on tops of tarts.

16. 16

    Refrigerate 1 hour before serving.

* Per serving · 4 servings · Values may vary.