Got To Be NC
Recipe by: Lisa Prince

Berry Tartlets

These tarts are perfect for entertaining and would be great for a July 4th celebration.  Ripe strawberries at room temperature will juice easier and produce more liquid.

Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Dessert
NC Ingredients: Strawberries, Blueberries

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Ingredients

2
(9 inch) refrigerated unbaked pie crusts
2
pints strawberries, sliced and divided
2/3
cups sugar
3
Tablespoons cornstarch
3/4
cups water
5
to 10 drops red food coloring
Optional: whipped cream and blueberries for garnish

Directions

Spray mini muffin pan or mini tart pan with cooking spray. Cut and fit unbaked pie crusts into 24 (3 inch) muffin pans or tart pans.  Bake according to package directions and cool.

Puree 1-2 cups strawberries (depending on ripeness of berries) in food processor or by hand and press through a fine mesh sieve to make ½ cup strawberry liquid.  Set liquid aside and discard the seeds and pulp.

Combine the sugar and cornstarch in a small saucepan.  Gradually stir in water, strawberry juice and food coloring.  Stirring constantly, bring to a boil over medium heat and boil for 1 minute.  Cool.

Gently stir in remaining sliced strawberries into cooled filling.  Spoon filling into cooled tart crusts.  Refrigerate at least 1 hour, until set and chilled. Garnish with whipped cream and blueberries.