Skip to main content
BROWSE

View Recipe

FRESH STRAWBERRY TART

Active Time : 6 Hour 0 Minutes
Total Time : 6 Hour 0 Minutes
Serves : 10
INGREDIENTS
  • 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
DIRECTIONS

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.