Strawberry Tarts

Strawberry Tarts

Carol 0

"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."

Ingredients {{adjustedServings}} servings 643 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 96.7g
  • 31%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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  1. To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  2. Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.
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Reviews 21

  1. 29 Ratings


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.


Very tasty. One piece of advice: Do NOT take these tarts to a picnic! The glaze gets runny very fast in warm weather.

Forbidden Fruit Cocktail

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.