Fresh Strawberry Tarts

It's easier than you think: 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!

–

Save & Share

Servings 6

false

( 76 ) Ratings

76 Ratings

5 Stars 14%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 19 )

2925070c-7278-4302-80e1-29682856f78a

ingredients 6
Prep Time 45 min
Total Time 1 hr 15 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 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).
2 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.
3 Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
4 Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
5 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart

Calories: 290
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 170mg; 170%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 3g 3% Sugars 22g 22% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 80%;
Calcium: 2%;
Iron: 10%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

gmitchgr

report Posted Apr. 30, 2013 9:04 AM

I would love to have a recipe for the glaze so I could make my own.

N-Hehemann

report Posted Apr. 24, 2013 2:38 PM

Very easy and will make again. I had strawberries that were not very sweet to eat by themselves and wanted to make something with them and not just throw them away. These were good.

chopette

report Posted Mar. 25, 2013 7:12 AM

Please use real whipped cream! Quick to make and Soooo much better than the fake stuff!!

jennporter4

report Posted Oct. 17, 2011 11:13 AM

Very easy to make and very yummy!! :)

chubbybunny63

report Posted Sep. 20, 2011 5:40 PM

In the past I've used a star cookie cutter. I've also filled the tart shells with lemon curd topped with fresh raspberries, fresh blueberries mixed with blueberry glaze and topped with a little bit of lemon zest, as well as cherry pie filling and fresh strawberries mixed with some glaze. Anything goes!