Best Fresh Strawberry Tarts

This recipe makes 24, depending on the size of the tart shells or a pie crust could be used. Recipe from Grandmother's Kitchen.

Yield: 24 servings ( Serving Size: baked tart shells, ready to receive the filling )
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Recipe Time

Prep Time:
Cook Time:
Refrigerate: 4 Hours


  • 3 tablespoon(s) cornstarch
  • 1 cup(s) sugar
  • 4 cup(s) fresh strawberries, hulled
  • 2 tablespoon(s) powdered sugar
  • 2 tablespoon(s) sugar
  • 2 cup(s) whipping cream
  • 1 tablespoon(s) lemon juice


  1. Sprinkle the powdered sugar over the prebaked tart shells.
  2. Fill each tart shell with 2 nice large berries cut long in quarters or halves.
  3. In a saucepan, crush the remaining 2 cups berries , you can use a potato masher or auto hand blender.
  4. Add in sugar and cornstarch; stir to combine.
  5. Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
  6. Add in lemon juice; stir.
  7. Remove pan from heat and cool slightly.
  8. Pour berry mixture over the berries in the tart crusts or in the pie crust.
  9. Cover and refrigerate for 4 hours.
  10. Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
  11. Gradually add in sugar and whip until peaks form.
  12. Spoon whipped cream over pie wedges if desired.
March 2015

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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