Heat oven to 450*. Allow one crust pouch to set at room temperature for 15 to 20 minutes. (refrigerate remaining crust for later use)

Remove crust from pouch unfold. Sprinkle flour over crust. Turn crust flour side down on ungreased cookie sheet.

Using paper pattern or salad plate as a guide. cut 8 inch circle from center of crust. reserve remaining pastry. IN small bowl, combine almond paste and butter beat until smooth.

Spread evenly on pie crust circle to within 1 inch of edge.

From remaining crust cut as many 1 inch circle or decorative shape as can be cut (about 35). Moisten uncovered edge of crust with water. Arrange small circles on edge of crusts, overlapping slightly. Sprinkle with sugar

Bake at 450* F. for 9 to 11 minutes or until lightly browned. Cool completely on cookie sheet. Place on serving plate.

Just pefore serving, arrange fresh fruit (strawberries, kiai and blueberries) over filling. Overlapping cut pieces slightly.

In a small saucepan heat apple jelly just until warm, brush over fruit. Serve with whipped cream.