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Summer Berry Tarts

Summer Berry Tarts




8 tarts


1 hour 2 minutes

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  • 4 cups (about 2 pints) sliced strawberries, divided
  • 2/3 tasse de sucre
  • 3 c. à soupe fécule de maïs Fleischmann’s®
  • 3/4 tasse d’eau
  • 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


Summer Berry Tarts


  1. Puree or mash 1 cup strawberries in food processor or by hand.
  2. 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.
  3. Gently stir remaining 3 cups sliced strawberries into cooled filling. Spoon into tart crusts. Refrigerate at least 1 hour, until set and chilled.
  4. Top with whipped cream and blueberries. Tarts are best served the same day prepared.
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