Strawberry Tart (Fun to make with the AR sound.)

       Strawberry Tart

Crust: (no shortening)  (can us gluten-free flour)

• 1/3 c. whole wheat flour or unbleached flour
• pinch of salt
• 1 c. unbleached flour
• 1/3 c. oil
• 3 tbsp. milk or water

Mix flours and salt together. Mix milk and oil in a separate bowl. Add oil mixture to flour mixture and mix with a fork until mixed.  Mix as little as possible.  Roll out between wax paper. Take off wax paper on one side.  Line muffin cups, tart pans. custard cups or a pie pan with crust, then take off the wax paper.  Poke crust with a fork, then bake at 475 for 10-15 minutes.

Filling:

Wash and cut strawberries and fill pastry crust.

Cook:     

• 1/2 cup sugar
• 1  1/4 cups raspberry juice
•  4 t. cornstarch

Mix cornstarch with 1/4 c. cold juice. Bring the rest of the juice and sugar to a boil. Stir in cornstarch mixture. Cook on low for about 2 minutes or until clear and starts to thicken.  Spoon over fruit making sure to cover all the fruit.

Optional Topping:

• 1 c. whipping cream
• 1 T. vanilla instant pudding
• 2-4 T. powdered sugar
• 1/4 t. vanilla

Whip cream in a glass or metal bowl.  When the whip cream forms soft peaks, add pudding, sugar and vanilla.  Whip just until mixed.  Serve on cooled tarts.