Strawberry Glacé Tart

Unfold pastry and roll out slightly on a lightly floured surface. Transfer, floured side down, to a 9-inch tart pan with removable bottom. Press pastry up sides. Trim and remove excess pastry. Prick bottom and sides with a fork. Line with double thickness of foil. Bake in a 450°F (230°C) oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more, or until golden. Cool on a wire rack. In a medium saucepan crush 2 cups of the smaller berries; add 3/4 cup of the white grape juice. Bring to boiling; reduce heat and simmer, covered, 2 minutes. Sieve berry mixture, discarding the pulp. Measure 1 1/4 cups of the sieved mixture; return measured mixture to saucepan. Combine the cornstarch and the remaining white grape juice; add to mixture in saucepan. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in the Equal sweetener and, if desired, the food coloring. Spread about one-fourth of the mixture in the saucepan over the bottom and sides of the cooled pastry shell. Arrange half of the whole berries, stem end down, in pastry shell. Carefully spoon half of the remaining mixture in the saucepan over the berries, being sure each berry is well covered. Arrange the remaining strawberries, stem end down, over the first layer. Spoon on remaining mixture in the saucepan, covering each berry. Chill pie 3 to 4 hours.