Fresh Strawberry Tarts with Strawberry Glaze & fresh whipped cream
4 – 5 C fresh strawberries
3 T Cornstarch
1/2 C – 1 C sugar
Put 2C of fresh (washed) strawberries in a blender (stems/greens removed) or food processor and pulse until smooth, add sugar (to taste) and cornstarch blend until mixed and smooth. Cook over medium heat until slight boil, stir constantly. Cool.
2/3 C shortening
2 T chilled unsalted butter / cubed
1 t salt
blend together, then drizzle until incorporated up to 5 T ice water use a pastry rolling pin and cut 4”x4″ squares.
Invert the dough over a cupcake pan or put in a pie pan to make a larger pie.
Bake at 350° for approximately 20 minutes or until golden brown. Cool.
Put a little of the strawberry glaze over the cool pastry, then add desired amount of remaining clean, dry strawberries (SLICED),
then drizzle more glaze over the top, add your fresh whipped cream.