Instructions: Allow both crust pouches to stand at room temperature for 15 to 20 minutes.

Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet.

Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust, floured side down, on cutting board or pastry cloth; peel off remaining plastic sheet. Using 2-1/2-inch cookie cutter, cut 12 circles. Repeat with remaining pie crust and flour. Press into and up sides of 24 ungreased miniature muffin cups until pastry extends 1/4 inch above each cup; set aside. In small bowl, combine all filling ingredients, except whipped cream. Spoon scant 1 tablespoonful filling into each pastry-lined cup, filling each 3/4 full. Bake at 400 degrees for 17 to 24 minutes or until filling is set and crust is light golden brown. Cool 2 minutes; remove from pans. When ready to serve, pipe or spoon whipped cream onto each tart.

Store in refrigerator.

Makes 24 tartlets.

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