|Baked tart shell||12|
|Strawberries||4 Cup (64 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Strawberry gelatin||3 Ounce|
Have baked tart shells ready.
Slice berries and fill.
Small berries may be left whole.
Put water, sugar and cornstarch in small saucepan.
Heat and stir until it boils and thickens.
Remove from heat.
Stir to dissolve.
Put saucepan in cold water in sink to hasten cooling.
Spoon over berries.
Use a pastry brush for easy touch ups around edges that didn't cover when mixture was spooned over.