Strawberry Tarts Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Strawberries | 3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1 3-ounce package strawberry-flavored gelatin | ||
| Butter/Margarine | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Unsweetened whipped cream | ||
Directions
Prepare and roll out pastry to a 13 1/2 x 9 inch rectangle; cut into six 4 1/2-inch squares.
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).
Chill.
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).
Chill.
Chef
