Directions:

1. Preheat oven at 375ºF.
2. Cut the prepared piecrusts into 6 pieces using a circle pastry cutter. Place the piecrust into 6 mini tart pans. For best results chill the dough uncovered for about 1 hour before baking. Bake for 8-10 minutes. Crusts should be golden brown and fully cooked. Set aside and allow to cool.
3. Using a hand mixer, whip the heavy cream, vanilla extract, and confectioners sugar until it has doubled in size and has formed medium peaks. Set aside.
4. Combine vanilla yogurt and ½ cup apricot preserves in a large bowl. Mix well.
5. Fold the whipped cream into the vanilla yogurt to create the tart filling.
6. Spoon the tart filling into the cooled tart shells about ¾ way to the top.
7. Combine the remaining half-cup of apricot preserves and water to make a glaze.
8. Decorate the tarts with the assorted fruit.
9. Once the tarts are decorated, use a pastry brush to brush on the apricot glaze.
10. Refrigerate tarts or eat immediately.