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Glazed Strawberry Tart

Canadian.Recipes's picture
Ingredients
  Pastry 1 (For One 9 Inch Crust Pie)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Instant non fat dry milk 1⁄3 Cup (5.33 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 2 , beaten
  Grated lemon peel 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  White grape juice 1⁄4 Cup (4 tbs)
  Ripe strawberries 2 Pint, rinsed, hulled and thoroughly dried
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
Directions

Line tart or pie pan with pastry; bake and set aside on wire rack to cool completely.
Combine the V3 cup sugar with the cornstarch and salt in a heavy saucepan; mix well.
Blend the nonfat dry milk with the milk and stir into the cornstarch mixture until smooth.
Bring mixture to boiling, stirring constantly; boil 2 to 3 minutes, continuing to stir.
Vigorously stir about 3 tablespoons of the hot mixture into the eggs; return to mixture in saucepan.
Cook and stir over low heat about 3 minutes, or until very thick.
Remove from heat and stir in the lemon peel and extract.
Cool slightly, then beat in the white grape juice with a hand rotary or electric beater until blended.
Spread the cooled filling in the baked shell and refrigerate until thoroughly chilled.
Top with the strawberries; set aside.
Heat jelly until melted and continue to cook about 5 minutes.
Spoon over strawberries on the tart filling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Chilling
Interest: 
Party

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