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Strawberry Tarts Recipe
|Pastry||1 (For Single-Crust Pie)|
|Fresh strawberries||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Strawberry flavored gelatin||3 Ounce (1 Package)|
|Lemon juice||1 Tablespoon|
|Unsweetened whipped cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1629 Calories from Fat 260
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 38.3 mg
Sodium 236.2 mg9.8%
Total Carbohydrates 271 g90.3%
Dietary Fiber 12.7 g50.7%
Sugars 235.9 g
Protein 81 g161.1%
Vitamin A 8.8% Vitamin C 527.3%
Calcium 13.8% Iron 17.6%
*Based on a 2000 Calorie diet
Fit over 6 inverted 6-ounce custard cups, pinching pleats at intervals so pastry will fit around custard cups.
Prick with fork; place custard cups on baking sheet.
Bake in 475° oven for 8 to 10 minutes or till golden; cool on rack.
Slice 2 cups of the berries; set aside.
In saucepen combine sugar and cornstarch.
Mash remaining 1 cup of berries; add enough water to mashed berries to make 2 cups mixture.
Stir into sugar mixture.
Cook and stir till bubbly; cook 2 minutes more.
Remove from heat.
Add gelatin, butter, and lemon juice; stir till gelatin dissolves.
Sieve mixture, discarding pulp.
Chill till partially set.
Fold in sliced berries.
If necessary, chill again till mixture mounds.
Spoon mixture into tart shells (shells will be very full).