Pillsbury tart shell recipes include fresh strawberry tarts and lemon tarts. Pillsbury doesn't make individual tart shells but provides recipe instructions for making tart shells out of its refrigerated pie shells and cookie dough.
Fresh strawberry tarts use simple ingredients. Remove crusts from 1 box refrigerated pie crusts and place them on a flat surface. Sprinkle 3/4 teaspoon sugar over crusts and press sugar lightly into crusts. Using a 4-inch round cookie cutter, cut out six dough rounds. Grease the backs of muffin cups.
Shape dough rounds over muffin cup backs, sugar side facing upward. Create five equally spaced pleats in dough rounds, pinching with fingers, and prick several times with a fork. Place muffin pan with back facing upward into the oven and bake tarts for five to seven minutes at 450 degrees Fahrenheit. Gently remove tarts from the pan.
In a bowl, combine 2 1/2 cups sliced strawberries and 1/2 cup strawberry glaze, and then refrigerate for 30 minutes. Spoon 1 tablespoon heated hot fudge topping into each tart and top with 1/3 cup strawberry mixture. Garnish tarts with 1/3 cup thawed whipped cream.
For lemon tarts, remove 3 inches of dough from a container of refrigerated sugar cookies, and add 1 rounded teaspoon to 24 greased tart cups. Using fingers, gently press dough into the bottoms and up the side of each cup. Place tart pans onto cookie sheets and bake for seven to nine minutes. Grate 1 fresh lemon to create 5 teaspoons lemon peel. Squeeze lemon juice into a measuring cup and add water to create 1/4 cup.
Cook lemon juice, 3/4 cup sugar and 6 tablespoons butter until butter melts. Add 2 beaten eggs and cook until thick. Add lemon peel and cool for 15 minutes. Spoon 1 tablespoon filling into tarts.