Prepare 12 baked (5-inch) tart shells from pie crust by using a round cookie cutter and pressing the circles into a greased muffin pan. Bake as directed. Spread a thin coating of apricot preserves on bottom of each tart shell. Drain apricot halves well and place 3 halves in each shell. Combine raspberry preserves and apricot juice and melt over low heat. Glaze top of apricots with preserves mixture. Refrigerate to set glaze. With pastry tube make rosette ring of whipped cream around edge of fruit or spoon it around tarts.