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.