Strawberry-Pineapple Mini Tarts

• 1-1/2 cups flour
• 1/2 cup butter
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 12 strawberries, halved Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup pineapple chunks in juice, drained
• 1/2 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 2 Tbsp. apricot jam
• 1 tsp. water

1. Heat oven to 400 degrees F.
2. Process flour, butter and cream cheese in food processor 30 sec.
3. or until mixture is blended and starts to form ball.
4. Divide dough evenly into 6 pieces.
5. Roll out each dough piece on lightly floured surface to 7-inch circle.
6. Place in 6 (4-1/2-inch) tart pans with removable sides.
7. Cut off excess dough by rolling pin across top of each pan.
8. Line pie crusts with piece of buttered foil, butter side down; fill foil with dried beans or rice.
9. Bake 10 min.
10. Remove beans and foil.
11. Prick bottom of shells all over with fork; bake 15 to 20 min.
12. or until lightly browned.
13. Let cool 10 min.
14. Beat pudding mix and milk in large bowl with whisk 2 min.
15. Fill crusts with pudding; top with fruit.
16. Melt apricot jam with water; brush on fruit.
17. Refrigerate 1 hour before serving.

flour, butter, philadelphia cream cheese, cold milk, strawberries, pineapple, blueberries, apricot jam, water

Taken from www.kraftrecipes.com/recipes/strawberry-pineapple-mini-tarts-185728.aspx (may not work)