• Thaw raspberries at room temperature 30 minutes. Using rolling pin, gently mash raspberries in sealed bag.

Tarts

• Heat oven to 425 F.
• Line baking sheet with parchment paper and set aside.
• Place strainer over medium bowl; strain crushed raspberries 10-15 minutes, allowing juice to fall into bowl. Reserve juice for glaze.
• In medium bowl, combine drained crushed raspberries and cornstarch; mix to combine.
• Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces.
• Place rectangular pieces on prepared baking sheet. Add 1-2 TB crushed raspberries to center of each piece and top each with second rectangular piece.
• Use fork to crimp edges of dough.
• Bake 10 minutes, or until crust is golden brown. Remove pastries from oven and allow to cool completely.

Glaze

• In medium bowl, whisk powdered sugar, reserved raspberry juice and vanilla.
• Drizzle on cooled pastries and garnish with sprinkles.