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Berry Patriotic Tarts

Makes: 6 servings
Prep Time: 20 minutes
Bake Time: follow package
Chill Time: 1 hour minimum
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Ingredients

3 (9-inch) refrigerated unbaked pie crusts
2 pints sliced strawberries, divided
2/3 cup sugar
3 tablespoons Argo® or Kingsford's® Corn Starch
3/4 cup water
5 to 10 drops Durkee® Red Food Color

whipped cream, optional

blueberries, optional

Directions

  1. Cut and fit unbaked pie crust into 24 (3-inch) tart pans. Bake according to package directions. Cool.
  2. Puree or mash 1 cup strawberries in food processor or by hand. Press pureed fruit through a fine strainer (makes about 1/2 cup strawberry liquid). Set liquid aside; discard seeds and pulp.
  3. Combine sugar and corn starch in a small saucepan. Gradually stir in water, strawberry juice and food coloring. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.
  4. Gently stir remaining sliced strawberries into cooled filling. Spoon into tart crusts. Refrigerate at least 1 hour, until set and chilled. Garnish with whipped cream and blueberries, if desired.