Easy, spring/summer dessert. Use packaged pudding or make your own - same with the crusts. This is a recipe that can be as simple or complicated as you choose. I love it in early summer when the strawberries are truly ripe and sweet.
Prepare pudding with milk according to package directions, set aside to chill.
If using pie crust, roll out one crust and place in a 9-inch tart of pie pan, trimming to fit pan. For individual tarts, use 4 small tart tins. Prick all over with a fork to vent. Bake 9-11 minutes or until golden, cool.
Fill tart(s) with a thin layer of pudding. Wash and hull strawberries, dry completely. Place full side down in pudding until tart(s) are completely full. Melt jelly in a small saucepan or in the microwave; brush liberally over strawberries to give them a lovely glaze. If desired, sprinkle with powdered sugar just before serving.