Fresh Strawberry Tart
Minutes Prep time: 30
Minutes Total time: 360
Servings: 10
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 360
Servings: 10
Difficulty: Advanced
1 pkg (18 oz each) refrigerated sugar cookie dough
1 pound fresh strawberries
3/4 cup granulated sugar
5 tablespoons water, divided
2 tablespoons cornstarch
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 53 mg | 5% |
Carbohydrate | 53 g | 18% |
Cholesterol | 17 mg | 6% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 6% |
Calories | 328 kcal | 16% |
Sodium | 186 mg | 8% |
Protein | 3 g | 5% |
Saturated Fat | 3 g | 15% |
Sugars | 38 g | 4% |
Vitamin C | 24 mg | 40% |
Preheat oven to 350°F. Cut dough into thin slices; arrange on bottom and 1 inch up side of 9-inch springform pan. Press dough slices together to form solid crust. Bake 12 to 15 minutes, or until golden brown. Cool completely. Carefully remove crust from pan; place on serving plate. Set aside.
Slice enough strawberries to measure 2 cups. Remove tops from remaining strawberries; set aside. Combine sliced strawberries, the sugar and 3 tablespoons of the water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 3 minutes.
Mix cornstarch and the remaining 2 tablespoons water in small bowl until well blended. Add to sliced strawberry mixture; mix well. Cook and stir over medium heat until thickened. Remove from heat; cool slightly. Add whole strawberries; toss to coat. Pour into crust.
Refrigerate at least 4 hours, or until set. Cut into 10 slices. Top each slice with a serving of Reddi-wip just before serving.
How to Remove Crust from Pan: Bake and cool crust as directed. Carefully run knife or metal spatula around rim of pan to loosen crust from side of pan; remove rim of pan. Carefully run knife under crust to loosen crust from bottom of pan; remove crust from pan. Place on serving plate; set aside.
Fresh Strawberry Tart