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Rustic Strawberry Tart with Strawberry Cream

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Rustic Strawberry Tart with Strawberry Cream
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8
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Enjoy this strawberry cream tart baked using Pillsbury® refrigerated pie crusts in just 35 minutes!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons granulated sugar
1
tablespoon cornstarch
3 1/4
cups coarsely chopped fresh strawberries
1
teaspoon granulated sugar
1/2
cup whipping cream
1
tablespoon powdered sugar
Fresh mint, if desired

Directions

  • 1 Heat oven to 450°F. Lightly spray cookie sheet with cooking spray. Remove pie crust from pouch; unroll on cookie sheet.
  • 2 In medium bowl, mix 2 tablespoons granulated sugar and the cornstarch. Gently stir in 3 cups of the strawberries. Spoon onto center of crust, spreading to within 2 inches of edge. Fold 2-inch crust edge up over filling, pleating decoratively. Brush crust edge with water; sprinkle with 1 teaspoon granulated sugar.
  • 3 Bake 15 to 20 minutes or until crust is golden brown.
  • 4 Meanwhile, in small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. In another small bowl, mash remaining 1/4 cup strawberries; fold into whipped cream. Serve tart with strawberry whipped cream. Garnish with fresh mint.
Tips  

Frozen strawberries are not recommended for this recipe because they will add too much moisture to the tart.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
5g
27%
,
Trans Fat
0g
)
Cholesterol
20mg
7%
Sodium
135mg
6%
Potassium
120mg
3%
Total Carbohydrate
23g
8%
(
Dietary Fiber
1g
5%
,
Sugars
8g
)
Protein
1g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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