Recipe by Carol
"One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream."
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12 (4 inch)
prepared tart shells, baked
2 1/2 tablespoons
Very good! I made this as one large strawberry tart - and used "pecan Nut Crust" from this site. I added some lemon juice and a nit of ginger to the strawberry sauce which gave the sauce wonderful flavoring! I placed the strawberry sauce and then slice strawberries on top of the crust right before serving to prevent the crust from getting soggy.
The apple glaze was a little weird tasting, but otherwise than that this was an easy way to satisfy my sweet tooth. I used frozen strawberries, which I heated in a saucepan for about 10 minutes on medium; took them out an sliced them, added corn starch to the liquid left in the pan, then added the strawberries again to let thicken. Yum.
Very tasty. One piece of advice: Do NOT take these tarts to a picnic! The glaze gets runny very fast in warm weather.
AMAZINGLY GOOD AND SO SIMPLE MY HUSBAND CAN MAKE IT!!!!! :)
I loved this recipe! However, I found it difficult to find prepared tart shells, so I had to bake my own. The glaze was incredible and the strawberries were the perfect compliment!
This was very good! There was way too much glaze, and I ended up throwing a lot of it away. Next time I will make 1/2 the amount of glaze. Great flavor!
I used piecrust for the tart cups and that seemed to work just as well. Very good.
Totally the recipe I was looking for - not custard based, just pure strawberries & glaze. This is an awesome recipe (although I will likely reduce the sugar slightly next time) :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
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