Summer Berry Tarts

  • Beginner
  • 8 tarts
  • 1 hr 2 min
Baking Success Or Baking Mess


4 cups (about 2 pints) sliced strawberries, divided
2/3 cup sugar
3 tablespoons Fleischmann's® Corn Starch
3/4 cup water
1 tablespoon lemon juice
5 to 10 drops red food colour, optional
8 (3-inch) tart crusts, baked and cooled
Whipped cream
1/3 cup fresh blueberries


Puree or mash 1 cup strawberries in food processor or by hand.

Combine sugar and corn starch in a small saucepan. Gradually stir in water, lemon juice and food colour. Bring to boil over medium heat, stirring constantly; boil 1 minute. Let mixture cool slightly.

Gently stir remaining 3 cups sliced strawberries into cooled filling. Spoon into tart crusts. Refrigerate at least 1 hour, until set and chilled.

Top with whipped cream and blueberries. Tarts are best served the same day prepared.

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