Rustic Strawberry Tart with Strawberry Cream

Enjoy this strawberry cream tart baked using Pillsbury® refrigerated pie crusts in just 35 minutes!

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Servings 8

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( 7 ) Ratings

7 Ratings

5 Stars 12%

4 Stars 12%

3 Stars 25%

2 Stars

1 Stars

Member Reviews ( 5 )

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ingredients 8
Prep Time 35 min
Total Time 35 min

Ingredients

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

2: tablespoons granulated sugar

1: tablespoon cornstarch

3 1/4: cups coarsely chopped fresh strawberries

1: teaspoon granulated sugar

1/2: cup whipping cream

1: tablespoon powdered sugar

: Fresh mint, if desired

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Directions

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.

EXPERT TIPS

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Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 135mg; 135%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 35%;
Calcium: 2%;
Iron: 0%;

Exchanges:

1/2 Starch; 1 Fruit; 0 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:

1 1/2

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

Review & Comments

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Scamp7

report Posted Jul. 18, 2012 4:18 PM

Have made this 4 times this summer. Family loves it. I mix in a couple handfuls of blueberries. I do use a pie pan to contain the juice; still fold crust for the rustic look.

elkper

report Posted Jun. 15, 2011 12:10 PM

I thought this was very good. I didn't make it with the strawberry cream and still enjoyed it. I would recommend putting some foil on the cookie sheet to make it easier to clean up, since I had a lot of strawberry juice on my cookie sheet when I was done.

Davinda

report Posted May. 13, 2011 1:51 PM

I made this last night and it was 'tart'. Wow! I will definely make it again but this time add a little more sugar to it

Angel W.

report Posted Apr. 12, 2010 10:42 AM

easy to make if you have alot of fresh strawberries on hand! we picked ours and had so many, I chose this recipe because it is not complicated at all...very few ingredients needed.

kris98761

report Posted Apr. 6, 2010 9:24 AM

I like the recipe, however.. it seems the cornstarch settled on the bottom of the strawberries, i taste it too much... ive had this problem with pies in the past, dont know if it is something i am doing, or the recipe... it is still edible, but i wouldnt serve it at a party