Mini Tarts with Georgia Pecan Crust

1. Heat oven to 375°F. Spray 10 muffin pan cups with cooking spray. In a medium bowl, combine pie crust mix, 3 tbsp. sugar, and pecans. Gradually sprinkle in water, stirring gently until dough holds together. Form dough into 5-in. long logs.

2. Cut each log crosswise into 5 rounds. Pat or roll each round of dough to measure 4-in. across. Fit dough into muffin cups. Bake 10-12 min. or until golden brown. Set aside and cool.

3. Meanwhile combine berries with remaining sugar and let stand until sugar dissolves.

4. To serve, spoon 2 tbsp. pudding into each tart and top with mixed berries.