Summer Fruit Tarts



2 pound(s) assorted summer fruit, such as raspberries, blueberries, blackberries, strawberries, nectarines, peaches and/or plums
4 refrigerated rolled pie crusts
1/4 cup(s) sugar
1/4 cup(s) apricot jam
2 tablespoon(s) lemon juice

1. Heat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
2. Slice stone fruit and strawberries (if using). Per tart: Toss 1/2 cup fruit (in any combination) with 1/2 teaspoon sugar. Let the fruit sit, tossing occasionally, for at least 10 minutes.
3. Meanwhile, roll each pie crust into a 12-inch circle. Using a small bowl (about 5 1/2 inches wide) as a guide, cut 3 circles from each pie crust. Place the crusts on the prepared baking sheets. Divide the fruit among the circles, leaving a 1-inch border. Crimp the border. Lightly brush the crusts with water and sprinkle each with 1/2 teaspoon sugar. Bake until the fruit is bubbling and the crust is golden brown, 20 to 25 minutes. Let tarts cool for 10 minutes.
4. Meanwhile, in a small bowl, whisk together the jam and lemon juice. Gently brush over the fruit while the tarts are still warm. Serve warm or at room temperature.

Serves: 12