Strawberry Tart

Discussion in 'Food and nutrition' started by Dorothy Yereance, Aug 12, 2005.

  1. I don't know if this is what your looking for.

    Strawberry Tart

    Crust: 1 cup all-purpose flour 1/8 tsp salt 2 Tbsp sugar 5 Tbsp shortening
    1. In bowl, stir flour, salt and sugar. With pastry blender, cut in
    shortening until mixture resembles coarse crumbs. With a fork mix in 2 tbl
    cold water, a tablespoon at a time until pastry holds together, adding
    more water, 1 tsp at a time, if needed. Pat pastry into bottom and up
    sides of 9 in. tart pan with removable bottom. Bake in 400 oven 20 to 25

    Pudding filling;

    1/3 cup sugar
    1/4 cup + 3 Tbsp corn starch
    1/8 tsp salt
    2 3/4 cups milk
    2 Tbsp margarine
    1 tsp vanilla

    In double boiler combine sugar, corn starch and salt, gradually stir in
    milk until smooth. Stirring constantly, bring to a boil and stir in
    margarine and vanilla. Stir until thick, cool and pour into cooled crust.
    Cool and remove outer ring from pan. Add strawberries to top. (you can use
    any fruit you want).

    Slice strawberries, add sugar to taste before you arrange on top of tart.
    Melt a little Raspberry jam to use as a glaze.

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