Super easy fruit filled tarts are made to impress at any gathering! You can make any shape you please, make them holiday festive with trees, hearts, or pumpkins!
Total: 45 min
Active: 30 min
Yield: 8 – 10 tarts
One 14.1-ounce box refrigerated rolled pie crusts, such as Pillsbury
1 large egg
One 21-ounce can pie filling (I used Raspberry because that is what I had in the cabinet)
Cinnamon Sugar mix
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter (or whatever shape you feel like using), cut out 8-10 shapes from the crust. Place the shape on the parchment-lined baking sheet. Discard the remaining dough.
Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch shape cutter, cut out 8-10 more shapes. Then, use a 2-inch plain-edged cutter and cut out 8-10 smaller shapes from the larger shape on the board. Set aside the rings.
Using the middle shape dough you will put that on top towards the end. You should now have eight-ten 2 1/2-inch full shape, eight-ten 2 1/2-inch rings and eight small shapes of dough. For mine I used hearts.
Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch shape. This will help the rings adhere during baking. Lay the rings on top of the egg-washed shape.
Working carefully, spoon ¾ teaspoon of pie filling into the center of each tart. Place a tiny shape on top of each tart over the fruit filling. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash.
Sprinkle the whole tart with a little cinnamon sugar mix!
Bake the tarts until the dough is golden brown, about 15-17 minutes. Allow to cool completely.
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