'1 crust for baked tart with a 9-inch diameter or 6-8 mini tart shells (see basic recipe)'
1 and 1/2 cups of strawberries
1 cup of granulated sugar
3 tablespoons of cornstarch
1/2 cup of water
1 tablespoon of lemon juice
'1 crust for baked tart with a 9-inch diameter or 6-8 mini tart shells (see basic recipe)'
1 and 1/2 cups of strawberries
1 cup of granulated sugar
3 tablespoons of cornstarch
1/2 cup of water
1 tablespoon of lemon juice
Mash the strawberries (or blend in a blender) until you have enough for 1 cup
In a saucepan, mix together the sugar and cornstarch
Add the mashed strawberries and water
Bring to a medium heat and cook until the mixture thickens and comes away from the sides, stirring constantly
Add the lemon juice
Let it cool
Add the remaining strawberries, cut in half or whole, and stir gently to cover all the strawberries
Spread over the tart crust or mini tart shells
Refrigerate until serving
If desired, serve with whipped cream.
