What I Love: Fresh Strawberry Tarts

Here is a yummy recipe for Fresh Strawberry Tarts!


The tart shells are made with an inverted muffin pan. Pie crust rounds are 
draped over the inverted cups and baked. Then, just fill and enjoy!

Prep Time: 45 Min

Total Time: 1 Hr 15 Min

Makes: 6

INGREDIENTS:

Crust

1

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

3/4

teaspoon sugar

Filling

2 1/2

cups sliced strawberries

1/2

cup strawberry glaze

6

tablespoons hot fudge ice cream topping, heated

1/3

cup frozen (thawed) whipped topping

DIRECTIONS:

• Heat oven to 450°F. Remove pie crust from pouch; place flat on work 
• surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from 
• crust with 4-inch round cutter or trace 6 rounds with top of large plastic 
• glass and cut out with sharp knife (piece scraps slightly for 6th round).
• Spray back of muffin pan with cooking spray. Fit rounds, sugared side 
• up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats 
• around side of each cup. Prick each pastry generously with fork.
• Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully 
• remove from muffin cups. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate 
• until thoroughly chilled, about 30 minutes.
• Just before serving, spoon 1 tablespoon fudge topping into each shell. 
• Spoon about 1/3 cup berry mixture into each shell. Garnish each with 
• whipped topping.

High Altitude (3500-6500 ft):

Bake at 450°F 5 to 6 minutes.

Nutritional Information:

1 Serving (1 Tart)

• Calories 290
• (Calories from Fat 110),

• Total Fat 12g
• (Saturated Fat 5g,
• Trans Fat 0g),
• Cholesterol 0mg;

• Sodium 170mg;
• Total Carbohydrate 43g
• (Dietary Fiber 3g,
• Sugars 22g),

• Protein 3g;

Percent Daily Value*:

• Vitamin A 0.00%;
• Vitamin C 80.00%;

• Calcium 2.00%;
• Iron 10.00%;

Exchanges:

• 1 1/2 Starch;
• 1 Fruit;

• 1/2 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 Choices:

• 3;

*Percent Daily Values are based on a 

2,000 calorie diet.

Recipe & Image from http://www.pillsbury.com

xoxo

Simi