Instructions: Melt the strawberry jelly in a pan and set aside to cool.

Preheat oven to 450F degrees. Combine the piecrust mix with sugar in a medium-size bowl. Blend in egg with a fork until pastry is moistened and leaves the side of the bowl clean. Divide into 12 portions; press evenly into twelve 2 1/2 to 3-inch fluted tart pans. Prick shells all over with a fork. Place on a cookie sheet.

Bake for 10 minutes or until lightly browned. Cool on a wire rack.

Blend cream cheese and sour cream in a small bowl until smooth. Divide among cooled pastry shells. Wash, hull, and halve strawberries. Dip in strawberry jelly; arrange on tarts. Refrigerate. Just before serving, decorate with whipped cream and almonds.

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