Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  2. 2 tablespoons granulated sugar

  3. 1 tablespoon cornstarch

  4. 3 1/4 cups coarsely chopped fresh strawberries

  5. 1 teaspoon granulated sugar

  6. 1/2 cup whipping cream

  7. 1 tablespoon powdered sugar

  8. Fresh mint, if desired

Instructions Jump to Ingredients ↑

  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.

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

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 200 (Calories from Fat 100),


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