Fresh Strawberry Tarts - P
Ready In: 48 mins
Yields: 6 tarts
Ingredients
CRUST
- 1 refrigerated pie crust, softened as directed on box (15-oz box)
- 3⁄4 teaspoon sugar
FILLING
- 2 1⁄2 cups sliced strawberries
- 1⁄2 cup strawberry jelly, melted
- 6 tablespoons chocolate fudge topping, heated
TOPPING
- 1⁄3 cup frozen whipped topping, thawed (or whipped whipping cream)
Directions
- 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).
- 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.
- Bake 5 to 7 minutes or until lightly browned.
- Cool 5 minutes.
- Carefully remove from muffin cups.
- Cool completely, about 30 minutes.
- Meanwhile, in large bowl, gently mix strawberries and melted jelly.
- Refrigerate until thoroughly chilled, about 30 minutes.
- 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.
- High Altitude (3500-6500 ft): Bake at 450°F 5 to 6 minutes.
- EXCHANGES: 1 Starch; 2 Fruit; 2 1/2 Fat.
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