Servings: 4

(1) 15 oz package refrigerated pie crusts (1) 15 oz package refrigerated pie crusts
¼ cup strawberry jam, divided ¼ cup strawberry jam, divided
2 cups confectioners sugar 2 cups confectioners sugar
2 TBSP milk 2 TBSP milk
½ tsp vanilla extract ½ tsp vanilla extract
1 TBSP colored decorating sugar 1 TBSP colored decorating sugar

Preheat Vortex oven to 400°F.
Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges.
Cut each crust into 8 equal-sized rectangles.
Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within ¼ inch of the edge of the pastry square.
Top each with another pastry square and use a fork to crimp the squares together, sealing in the jam.
Use a knife to trim the pastries, if desired.
Move the filled pastries to the baking sheets.
Bake in the Vortex oven until the edges are lightly golden brown, about 7 minutes.
Allow to cool on the baking sheets.
Meanwhile, stir together the confectioners sugar, milk, and vanilla extract in a bowl to make a spreadable frosting.
Spread the cooled tarts with frosting and sprinkle with colored sugar.

Tee Jay  Tee Jay
GF-mod: GF Pie crust  GF-mod: GF Pie crust
www.pillsburybaking.com/recipes/gluten-free-classic-pie-c...  www.pillsburybaking.com/recipes/gluten-free-classic-pie-c...