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Fresh Strawberry Tart

Active Time: 6 Hour 0 Minutes

Total Time: 6 Hour 0 Minutes

Serves: 10


Fresh Strawberry Tart


  • 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.


Serving Size: 10 servings (1 slice each)
  • Calories 326kcal -
  • Total Fat 12g -
  • Saturated Fat 3g -
  • Cholesterol 17mg -
  • Sodium 240mg -
  • Carbohydrates 53g -
  • Fiber 1g -
  • Protein 3g -